Cook the base. If using brown rice, cook according to package directions. For a low-cal option, steam or sauté cauliflower rice with a pinch of salt until tender. Set aside.

Blanch or steam broccoli. Steam broccoli florets until bright green and just tender, 3–4 minutes. Drain and set aside. You want a little crunch left.

Make the sesame ginger sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, honey, sriracha (if using), cornstarch, water, ginger, and garlic. Set aside. The cornstarch helps the sauce lightly thicken.

Brown the turkey. Heat a large nonstick skillet over medium-high. Lightly spray with cooking oil. Add ground turkey, season with a pinch of salt and pepper, and cook, breaking it up, until browned and cooked through, 6–8 minutes.

Add veggies. Stir in bell pepper and shredded carrots. Cook 2–3 minutes until slightly softened but still crisp.

Sauce it up. Lower heat to medium. Pour the sauce over the turkey and veggies. Stir and simmer 1–2 minutes until the sauce slightly thickens and coats everything. If it thickens too much, splash in a tablespoon of water.

Finish and taste. Fold in steamed broccoli and half the green onions. Taste and adjust seasoning—add a little more soy for salt, vinegar for brightness, or sriracha for heat.

Assemble bowls. Divide rice or cauliflower rice among 4–5 meal prep containers. Top with sesame ginger turkey mixture. Sprinkle with remaining green onions and sesame seeds. Add lime wedges if you like.

Cool and store. Let bowls cool uncovered for 15–20 minutes before sealing. This helps prevent soggy veggies and condensation.