A fitness instructor, recipe developer, creator of the Katie Austin app Sports Illustrated Swimsuit model. I'm here to help make living healthy simple. Whether it's through the recipes you fuel your body with or the workouts you do every day, I want you to feel confident in building a daily routine that feels right for YOU. Let's get started, together!
This bowl is the ultimate weeknight dinner—quick, healthy, and packed with flavor. With minimal prep and simple ingredients, it’s the perfect go-to meal when you’re short on time but still want something delicious!
The recipe:
Begin by cooking the rice. Add 1 cup of rice and 2 cups of water (or bone broth for extra flavor, protein and nutrients) to a pot. Bring it to a boil, then reduce to a simmer, cover, and cook for 10-12 minutes until all the water is absorbed and rice is tender. (For faster cooking, use a rice cooker or instant pot if available.)
Prep your veggies by dicing the zucchinis and yellow onion. Mince the garlic, dividing it into two portions (2 cloves for the veggies and 3 cloves for the turkey).
While the rice is cooking, heat olive oil in a large pan over medium-high heat. Add the diced zucchini, onion, and 2 cloves of minced garlic.
Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and slightly caramelized. Remove from the pan and set aside.
In the same pan, add the ground turkey and cook, breaking it apart with a spatula, until fully browned and no longer pink.
Add the teriyaki sauce (Soyaki or preferred brand), stirring to coat the turkey evenly. Let it simmer for 1-2 minutes.
Add the remaining 3 cloves of minced garlic and sauté for 1 more minute until fragrant.
Once the rice is ready, fluff the rice with a fork to separate the grains. Layer each bowl with rice, then add the turkey mixture and sautéed veggies on top.
Optionally, add sliced avocado and sesame seeds for garnish. Enjoy!! xx
20 Minute EASY Turkey Teriyaki Bowl
This bowl is the ultimate weeknight dinner—quick, healthy, and packed with flavor. With minimal prep and simple ingredients, it’s the perfect go-to meal when you’re short on time but still want something delicious!
1cupwhite riceor preferred rice, cooked according to package instructions
2cupswater (or broth)to cook the rice
1lbground turkey
1/4cupteriyaki sauce(I personally used Trader Joe's Soyaki or your preferred brand)
Optional: 1 avocadosliced
Optional: 1 tbsp sesame seedsfor garnish
Instructions
Begin by cooking the rice. Add 1 cup of rice and 2 cups of water (or broth for extra flavor) to a pot. Bring it to a boil, then reduce to a simmer, cover, and cook for 10-12 minutes until all the water is absorbed and rice is tender. (For faster cooking, use a rice cooker or instant pot if available.)
Prep your veggies by dicing the zucchinis and yellow onion.
Mince the garlic, dividing it into two portions (2 cloves for the veggies and 3 cloves for the turkey).
While the rice is cooking, heat olive oil in a large pan over medium-high heat.
Add the diced zucchini, onion, and 2 cloves of minced garlic.
Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and slightly caramelized. Remove from the pan and set aside.
In the same pan, add the ground turkey and cook, breaking it apart with a spatula, until fully browned and no longer pink.
Add the teriyaki sauce (Soyaki or preferred brand), stirring to coat the turkey evenly. Let it simmer for 1-2 minutes.
Add the remaining 3 cloves of minced garlic and sauté for 1 more minute until fragrant.
Once the rice is ready, fluff the rice with a fork to separate the grains. Layer each bowl with rice, then add the turkey mixture and sautéed veggies on top.
Optionally, add sliced avocado and sesame seeds for garnish.