Honey-Soy Glazed Ground Turkey Bowls with Snap Peas and Shredded Carrots

Rinse 2 cups of uncooked brown rice under cold water. In a medium pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until water is absorbed and rice is tender.

While the rice is simmering, prepare the vegetables: wash and peel 2 medium carrots, then grate them using a box grater. Wash 8 oz of sugar snap peas and trim the stem ends. Mince 3 cloves of garlic and peel and mince the 1-inch piece of fresh ginger. Thinly slice the green onions, keeping the white parts and green tops separate.

In a small bowl, whisk together 1/4 cup low-sodium soy sauce and 3 tbsp honey until the honey is fully incorporated.

Heat 1 tbsp of neutral cooking oil in a large skillet or wok over medium-high heat. Add 1.5 lbs of ground turkey. Cook the turkey, breaking it into small crumbles with a wooden spoon, for 8 to 10 minutes. Ensure the turkey is fully browned and slightly crispy before proceeding to allow for better caramelization later.

Push the browned turkey to one side of the skillet. Add 1 tbsp of sesame oil to the empty side, then add the minced garlic, minced ginger, and the white parts of the green onions. Sauté for 60 seconds until fragrant, then toss to combine with the turkey.

Add the 8 oz of trimmed snap peas and the shredded carrots to the skillet. Sauté for 3 to 4 minutes, stirring frequently, until the snap peas are bright green and tender-crisp.

Pour the honey-soy mixture over the turkey and vegetables. Cook for an additional 2 to 3 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats the meat and vegetables.

Remove from heat and season with black pepper to taste. Fluff the cooked brown rice with a fork and divide among four bowls. Top with the glazed turkey mixture and garnish with the reserved green onion tops.