So, apparently, I’m on a cauliflower rice kick considering my last 2 recipe blogs used it. HA!

Coconut Chicken Stir-Fry Bowl
Egg Roll in a Bowl

But there are SO many benefits to cauliflower, and it’s not only a super healthy (and easy) alternative to white rice or noodles, but it’s also super DELICIOUS!

But I was tired of chicken, my husband was tired of chicken — I swear I had made chicken ALL the ways. On salads. Caprese chicken. Grilled chicken. New marinades.

So, it was to change our protein. Enter ground turkey — also healthy, easy, delicious!

I searched Pinterest and found a recipe for Teriyaki Turkey Bowls that looked delicious, but of course, I needed a few modifications for my taste (more veggies, less sugar). The result? AMAZING. Even the kiddos loved it!

A few notes on the recipe before we get cookin'
  1. Teriyaki Sauce is generally pretty sweet, so I cut the sugar WAY back from the original recipe. Iif you find it is not sweet enough, the original recipe called for 2 tablespoons of each brown AND granulated sugar. (Add to YOUR preference.)
  2. Feel free to customize this recipe with your favorite vegetables!
  3. We paired this with a side of roasted broccoli (just a little olive oil, pepper & balsamic vinegar) roasted at 425 degrees for 30 minutes, and it was delicious! 
  4. This teriyaki turkey made a TON of leftovers (enough for 2 full meals for my husband and I and two full meals for the kids!)

Teriyaki Ground Turkey Bowl

Tips on cooking the cauliflower rice?

We typically get the frozen bags from the grocery store, that way it’s always on-hand! I simply use a teeny bit of olive oil in a pan and sautee it until it’s a little browned. I’ll often add a dash of rice vinegar (depending on the recipe I’m using it with) & pepper — THAT’S IT!

Healthy Low-Sugar Teriyaki Turkey Bowl
Cuisine: Asian

Teriyaki Sauce
  • ½ cup Bragg’s amino acids
  • ¼ cup water
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp brown sugar
  • 1 tsp granulated sugar
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1 Tbsp cornstarch
  • 2 Tbsp warm water
Ground Trukey
  • 1 Tbsp olive or avocado oil
  • ½ diced sweet onion
  • Approx 1 cup sliced mushrooms
  • 1 bell pepper, diced
  • 2 Tbsp minced garlic
  • 1 pound Ground Turkey
  • 2 large carrots peeled and grated
  • 2 green onions diced, for garnish
  • Optional: Add sriracha or chili paste for an extra kick!

  1. Mix Bragg’s amino acids, water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  2. In a small bowl, whisk together 2 Tbsp warm water and cornstarch until cornstarch is completely dissolved.
  3. Heat sauce over medium-high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
  4. Heat oil in a large skillet over medium-high heat. Add diced onions and cook until soft. Add bell pepper, mushrooms until soft.
  5. In a separate pan, heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly brown and fragrant.
  6. Add ground turkey & cook untul crumbled and about half cooked.
  7. Mix the vegetables and turkey into one pan. Continue to cook until turkey is no longer pink.
  8. Pour teriyaki sauce over cooked turkey and vegetables and stir. Simmer for about five minutes to combine the flavors.
  9. Spoon meat over rice. Garnish with green onions and serve immediately. ENJOY!

We served this over cauliflower rice, but feel free to use brown or white rice. Or, alternatively, you could serve over noodles!