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My Keto Teriyaki Turkey Rice Bowls are delicious easy and bursting with flavor without breaking your macros! This delicious low carb teriyaki turkey bowl recipe will become your family’s new favorite easy one pot dinner! If you love easy and delicious teriyaki turkey rice bowls, but haven’t been able to indulge in the low calorie meal since starting a keto diet, this recipe is for you!
This dinner is packed with nutritious ingredients, easy to make, quick to cook, filling, and great for leftovers – making it a great meal that your whole family will love! This keto rice bowl recipe is one of my family’s new favorite meals – and is great to get picky kids to eat more vegetables. It’s also perfect for families going low carb, since it is so flavorful even those who aren’t restricting carbs will love every bite!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Delicious Keto Teriyaki Turkey Rice Bowls
To make the absolute perfect bowl of cauliflower rice, I like to use frozen riced cauliflower. It can be done easily with fresh cauliflower, but there is almost no work when buying it from frozen, and it defrosts more quickly and gives off a lot less water. To get perfect riced cauliflower, I just dump the bag of frozen riced cauliflower in a baking dish and bake for 35-40 minutes in a baking dish until very lightly golden brown. I also use Coconut Aminos as a soy sauce replacement in my Asian-inspired keto recipes – I use teriyaki flavored coconut aminos in this recipe!
Keto Turkey Bowl Ingredients
First assemble the following ingredients:
- Olive oil (2 tbsp) – A versatile and heart-healthy oil used to sauté or cook ingredients, adding a subtle, fruity background flavor to dishes like teriyaki turkey rice bowls.
- Ground turkey (1 lb) – A lean, mild-flavored meat that absorbs the teriyaki sauce beautifully, making it a nutritious and protein-packed base for the bowl.
- Yellow onion (1/2) – Adds a foundational layer of sweetness and aroma when sautéed, enhancing the overall depth of flavor in the dish.
- Garlic (3) – A key ingredient that imparts a pungent, savory note, essential for building the rich flavor profile of the teriyaki sauce.
- Red bell pepper (1/2) – Brings a sweet, slightly tangy crunch to the bowl, adding a vibrant pop of color and nutrition.
- Celtic sea salt (1 tsp) – A mineral-rich seasoning that enhances the natural flavors of the ingredients, offering a more nuanced taste compared to regular table salt.
- Cauliflower rice (4 cups) – Serves as a low-carb, grain-free alternative to traditional rice, adding a light, slightly nutty flavor and a satisfying texture.
- Teriyaki coconut aminos (1/4 cup) – Provides a slightly sweet, umami-rich teriyaki flavor without soy, making it a great alternative for those following a soy-free or gluten-free diet.
- Coconut aminos (1 tbsp) – A soy sauce substitute made from coconut sap, offering a slightly sweet, savory taste that’s less salty, enriching the dish with its unique flavor.
- Sesame seeds (1 tsp) – Add a nutty crunch and a decorative touch to the bowl, enhancing both the texture and the presentation in this keto teriyaki turkey rice bowl.
- Korean chili flakes (1 tsp) – Introduce a mild to moderate level of heat with a hint of smokiness, adding complexity to the dish’s flavor profile.
- Green onions (2 tbsp) – Provide a fresh, sharp finish and a burst of color, rounding out the flavors and textures in the teriyaki turkey rice bowls.
Steps to Make Keto Teriyaki Turkey Bowls
Once you have assembled all the ingredients, use this method.
Brown Turkey. In a large skillet, heat oil on medium high heat until shimmery. Add ground turkey to pan and crumble while cooking with a spatula.
Add Veggies. As turkey starts to brown after about 6 minutes, add in diced onion, garlic, and peppers. Cook until turkey is well browned and vegetables are soft, about 6 minutes, stirring occasionally to prevent burning.
Add Sauce. Season with salt and coconut aminos, stir to mix well. Add warmed cauliflower rice to each bowl.
Assemble. Spoon turkey mixture over cauliflower rice and top with sesame seeds, korean chili flakes, and green onions. Enjoy!
Tips and Tricks for Making Turkey Teriyaki Bowls
Marinate for Flavor: Allow your turkey pieces to marinate in the teriyaki sauce for at least 30 minutes, or even overnight in the fridge. This will enhance the flavor and tenderness of the meat.
Use Quality Rice: Opt for a good quality short-grain or sushi rice for authenticity and the best texture. Rinse the rice until the water runs clear before cooking to remove excess starch.
Balanced Teriyaki Sauce: Make your own teriyaki sauce for the best balance of flavors. A basic teriyaki sauce includes soy sauce, mirin, sake, and sugar. Adjust the sweetness or saltiness according to your preference. For keto use this teriyaki flavored coconut aminos.
Perfectly Cooked Turkey: Cook your turkey pieces on medium-high heat to get a nice sear on the outside while keeping the inside tender and juicy. Don’t overcrowd the pan to ensure each piece gets evenly cooked.
Vegetable Variety: Add a variety of vegetables for nutrition, color, and texture. Consider quick-cooking vegetables that can either be stir-fried or steamed, such as bell peppers, snap peas, broccoli, or spinach.
Layer Flavors and Textures: When assembling your bowl, consider the balance of flavors and textures. Start with the rice, then add your cooked turkey, vegetables, and finally, drizzle with extra teriyaki sauce for added flavor.
Garnish Wisely: Garnishes can add a burst of flavor and make your dish visually appealing. Consider using sesame seeds, sliced green onions, a drizzle of sesame oil, or pickled ginger for extra zing.
Adjust Spice Levels: If you enjoy a bit of heat, add a sprinkle of chili flakes to your teriyaki sauce or garnish with thinly sliced fresh chilies.
Mind the Rice to Topping Ratio: Aim for a good balance between rice, turkey, and vegetables so that every bite includes a bit of everything.
Presentation Matters: Serve your rice bowl in a wide, shallow bowl to showcase the ingredients. Arrange the components neatly, allowing each to stand out.
Prep Ahead: To save time, you can prep ingredients ahead of time. Cook the rice, chop the vegetables, and even marinate the turkey the day before.
Make It a Meal Prep Option: Teriyaki turkey rice bowls can be an excellent meal prep option. Prepare in bulk and portion into containers for a ready-to-go meal. Just be sure to store the components separately to maintain the best texture.
Experiment with Substitutions: Feel free to substitute ingredients based on what you have available or to suit dietary preferences. For example, use tofu or a different protein in place of turkey, or brown rice for a whole-grain option.
Taste as You Go: Don’t forget to taste your components as you cook. Adjusting the seasoning of your rice, vegetables, and turkey ensures the final bowl is perfectly balanced.
Enjoy with Complementary Sides: Serve your teriyaki turkey rice bowl with some of the sides suggested, like miso soup or steamed edamame, for a complete meal experience.
More Keto Favorites
Pair this recipe with salad with miso dressing, a side of Edamame or pickled eggs.
Try these keto recipes next: One Pot Keto Steak and Mushroom Soup Recipe, The Best Baked Garlic Pork Tenderloin, Easy Keto Ham and Cheese Rolls Recipe, Easy Keto Tortilla Chips Recipe, Creamy Keto Tuscan Soup Recipe, Easy Keto Everything Bagels Recipe, and Easy Keto Low Carb Cheesy Pizza Chicken,
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Keto Teriyaki Turkey Rice Bowl
Equipment
Ingredients
- 2 tbsp olive oil
- 1 lb ground turkey
- ½ yellow onion, finely diced
- 3 cloves garlic, diced
- ½ red or yellow bell pepper, diced finely
- 1 tsp celtic sea salt
- 4 cups cauliflower rice
- ¼ cup teriyaki coconut aminos
- 1 tbsp coconut aminos
- 1 tsp sesame seeds or black sesame seeds
- 1 tsp korean chili flakes, optional
- 2 tbsp sliced green onions, optional for garnish
Instructions
- In a large skillet, heat oil on medium high heat until shimmery.
- Add ground turkey to pan and crumble while cooking with a spatula.
- As turkey starts to brown after about 6 minutes, add in diced onion, garlic, and peppers.
- Cook until turkey is well browned and vegetables are soft, about 6 minutes, stirring occasionally to prevent burning.
- Season with salt and coconut aminos, stir to mix well.
- Add warmed cauliflower rice to each bowl.
- Spoon turkey mixture over cauliflower rice and top with sesame seeds, korean chili flakes, and green onions.
- Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gluten-free Teriyaki Turkey Bowls FAQ’s
Short-grain Japanese rice or sushi rice is ideal for its sticky texture and ability to hold flavors well, but you can also use medium-grain rice or even brown rice for a healthier option.
Yes, store-bought teriyaki sauce is a convenient option. For a more personalized flavor, consider enhancing it with added garlic, ginger, or a bit of honey.
Avoid overcooking by using medium-high heat and cooking the turkey just until it reaches a safe internal temperature of 165°F (74°C). Marinating the turkey beforehand can also help keep it moist.
Dissolve a teaspoon of cornstarch in a tablespoon of water and add it to your sauce while cooking. Stir continuously until the sauce thickens to your liking.
Yes, you can prepare the components separately and store them in the fridge. Reheat the turkey and vegetables, and serve over freshly steamed rice for best results.
Absolutely. Chicken, beef, tofu, or even seafood like shrimp can work well with the teriyaki sauce and overall dish composition.
Cook the rice in chicken or vegetable broth instead of water, and consider adding a splash of rice vinegar or a sprinkle of furikake (Japanese rice seasoning) after cooking.
Set up a serving station where guests can assemble their own bowls. Offer various toppings and sauces to cater to different tastes and dietary preferences.
It’s best to freeze the components separately. The teriyaki turkey and vegetables freeze well, but cooked rice can become dry. Thaw and reheat, then serve over freshly made rice for the best texture and flavor.
Delicious!