Sticky Teriyaki Rice Bowls

Sticky Teriyaki Rice Bowls:

Ingredients: For the Turkey and Veggies:

• 1-2 Tablespoons olive oil

• 1 small yellow onion; diced

• 3 cloves garlic minced

• 1 lb ground turkey

• pinch of salt

• black pepper; to taste

• red pepper flakes; to taste

• 1 cup chopped broccoli

• 1 cup carrots; shredded or diced

• 1 red, yellow, or green pepper; diced

• Chopped green onions and sesame seeds; for garnishing

  For the Teriyaki Sauce:

• 1/2 cup soy sauce or coconut aminos

• 1/4 cup agave or honey

• 1 tsp grated ginger or ginger powder

• 1-2 cloves minced garlic

• black pepper; to taste

• 2 tsp corn or tapioca starch mixed with 2 tsp water

Instructions:

1. In a medium pot, make the rice according to package directions. Make sure you rinse your rice in a mesh strainer before cooking! It helps the rice fluff up and not stick together.

2. Add olive oil to a large skillet over medium heat. Add the onion and cook for 2-3 minutes, until it is translucent. Add the garlic and cook for 2-3 more minutes. Here is the stage you can add some crushed red pepper if you prefer your stir fry to be a little spicy.

3. Add the ground turkey to the pan and cook, moving it around in the pan and breaking it up into small pieces. Cook until no more pink remains.

4. Add in the veggies and continue cooking on medium heat for about 7-8 minutes.

5. Mix all of the ingredients for the sauce in a small bowl and pour over the turkey mixture. Cook for a few minutes until the sauce gets sticky.

6. Serve over rice and garnish with green onions and sesame seeds!