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Quick and Healthy Ground Turkey Stir-Fry
This Turkey & Veggie Stir-Fry Bowl is insanely delicious. Made with ground turkey, broccoli, cauliflower, zucchini, and carrots, it’s a clean-out-the-fridge kind of meal that doesn’t compromise on flavor. A simple soy and hoisin-based sauce pulls it all together with just the right amount of balanced flavors.
Whether you’re cooking for the whole family or meal prepping for the week, this dish comes together in under 30 minutes — and it’s endlessly customizable. Serve it over rice, noodles, or add more veggies and enjoy it as a low-carb bowl. One bite and you’ll see why this is in heavy rotation in our kitchen.
What Makes It Nutritious?
- Lean Protein: Ground turkey offers high-quality protein with less saturated fat than beef.
- Fiber-Rich Veggies: Broccoli, cauliflower, zucchini, and carrots add fiber, antioxidants, and vitamins A, C, and K.
- Healthy Fats: Avocado or olive oil provide heart-healthy fats.
Prep Time
15 minutes
Cook Time
25 minutes
Serves
4
Ingredients
Required Ingredients:
- 1 lb ground turkey
- 1.5 cups of jasmine rice
- 3 cups of water
- 2 tbsp sesame oil
- 2 tbsp avocado oil
- 1 cup broccoli florets
- 1 medium zucchini, sliced
- 1 cup string beans
- 1 carrots, thinly sliced or julienned
- 3 garlic cloves, minced
- 1 tbsp paprika
- 1 tsp grated fresh ginger
- Salt and pepper to taste
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp rice vinegar (or lime juice)
- 2 tbsp hoisin sauce
Optional to Elevate Flavor:
- 1/2 tsp sriracha
- 1 tbsp of cilantro
- 1 tsp sesame seeds
- 1 tsp scallions
Steps
- Cook the Rice:
In a medium pot, add the rice, water (or broth), oil/butter, and salt. Bring to a boil over high heat. Then simmer for 15-18 minutes. My secret to rice. Once done, transfer the cooked rice into a colander and rinse quickly with warm water to release any extra starch and stop the cooking. Return the rinsed rice to the now-empty pot. Cover it with a clean kitchen towel and place the lid back on. Let it sit for 5–10 minutes. This step allows the rice to dry slightly and become beautifully fluffy. - Brown the Turkey:
While the rice is booking. Heat 2 tbsp’s of avocado oil in a large skillet (either a wok or cast iron) over medium-high heat. Add the ground turkey, season lightly with salt, pepper, and paprika, and cook until browned and fully cooked (about 7–8 minutes). Set aside in a large bowl. - Sauté the Veggies:
In the same pan, add a 1 tbsp of sesame oil. Add garlic and ginger (if using), cook for 30 seconds. Add carrots, cauliflower, string beans, and broccoli. Stir-fry for 4–5 minutes, then add zucchini and cook for another 3–4 minutes until veggies are just tender. Then set aside along with the sautéed Turkey. - Sauté the Rice:
In the same pan, fry the rice on medium heat for 1 minute. Add 1 tbsp of soy, 1 tbsp of hoisin sauce, 1 table spoon of rice vinegar, fry for 1 more minute and the Turkey and the veggies in with the rice. Add the remaining soy, hoisin sauce, and sesame oil. - Serve:
- Spoon into bowls and garnish with sesame seeds, cilantro or scallions for crunch and color.
Nutritional Information (4 per Serving )
| Nutrient | Amount |
|---|---|
| Calories | ~285 kcal |
| Protein | 26g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 4g |
| Fat | 15g |
| Saturated Fat | 2.5g |
| Sodium | ~580mg |
