30 Min Ground Turkey Bowls with Sticky Gochujang Sauce
30 minute dinner alert! These Ground Turkey Bowls come together in one skillet with hardly any chopping or hands-on time. They’re packed with protein and "hidden" veggies, and then finished with a sticky, 5-ingredient gochujang sauce. Serve over rice for a family pleasing meal that doubles as excellent meal prep!
Servings: 6
Calories: 225kcal
Equipment
- Meat chopper optional
Ingredients
Gochujang Sauce
- ¼ cup soy sauce (regular sodium)
- ¼ cup gochujang
- ¼ cup honey
- 2 tablespoon rice vinegar
- 1 tablespoon cornstarch
Ground Turkey Bowls
- ½ tablespoon olive oil
- 1.5 lb ground turkey
- ¼ teaspoon kosher salt
- ½ medium onion diced (about ½ cup)
- 2 med or lg bell peppers diced (red, yellow, or orange)
- 1 zucchini cut into ¼ inch quarters
- 1 tablespoon garlic minced
For serving:
- Cooked white rice optional
- Sliced green onions or toasted sesame seeds optional for garnish
Instructions
- Combine all the sauce ingredients in a small bowl with a whisk. Set aside.¼ cup soy sauce, ¼ cup gochujang, ¼ cup honey, 2 tablespoon rice vinegar, 1 tablespoon cornstarch
- Heat a large skillet, dutch oven, or pot on the stove over medium high heat. Once hot, add the oil. Once the oil is hot, add the turkey and salt. Cook for 5-6 minutes, or until no pink remains, thoroughly breaking it up into small pieces as it cooks.½ tablespoon olive oil, 1.5 lb ground turkey, ¼ teaspoon kosher salt
- Once the meat is cooked through, tilt the pan to one side. Using tongs and paper towels, soak up the excess cooking liquids.
- Add the onion, bell peppers, and zucchini to the pan. Cook for 2-3 minutes, stirring often.½ medium onion, 2 med or lg bell peppers, 1 zucchini
- Add the garlic and cook for 1 minute, stirring often.1 tablespoon garlic
- Pour the prepared sauce into the pan. Reduce the heat to medium and cook, for 1-3 minutes, stirring often until the sauce is thickened. Serve immediately.Cooked white rice, Sliced green onions or toasted sesame seeds
Notes
Tips and Tricks
- Cut the veggies into even size pieces so that they all cook at the same rate.
- Be careful not to overcook the veggies when you first put them in. They will continue cooking once the sauce is added, and you don't want them to end up soggy.
- If you are intentionally meal prepping, reserve a little bit of the sauce to drizzle on top when you reheat throughout the week!
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 703mg | Potassium: 592mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1359IU | Vitamin C: 60mg | Calcium: 21mg | Iron: 2mg
