Mongolian Turkey Bowls


For the turkey:
  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 1 red bell pepper, diced finely
  • 1 onion, diced finely
  • 4 cloves garlic, finely diced
For the Mongolian Sauce:
For the rice:
  • 1 cup rice
  • 1 ¾ cup water
  • 1 tsp salt
For Garnish:
  • Green onions, to garnish
  • 1 tbsp sesame seeds


For the Rice:
  1. Start boiling water and add salt as you begin to cook ground turkey.
  2. Watch for water to boil, and add rice.
  3. Let rice boil 2-3 minutes, stirring 1-2 times to prevent clumping.
  4. Reduce heat to as low as possible and cover to cook for 19 minutes.
  5. When rice is cooked, remove from heat and let sit covered for another 5 minutes (do not lift lid.)
  6. Fluff rice with fork just before serving.
For Ground Turkey (as rice boils/simmers, cook the ground turkey):
  1. In a large, heavy pan, add olive oil and heat on medium high heat until shimmery.
  2. Add ground turkey and break apart with a spatula as turkey browns.
  3. Add in onion, pepper, and garlic and brown with turkey, stirring occasionally to prevent sticking and burning.
  4. In a small bowl, add sauce ingredients and stir.
  5. Add sauce to pan and toss turkey and vegetables.
  6. Turn heat to low and wait for rice to finish.
  7. When rice is done, fluff and scoop into bowls. Top with ground turkey in sauce, and garnish with sesame seeds and green onions.