Begin by cooking your rice or quinoa according to the package directions. Use a pot with a tight lid to retain steam, ensuring fluffy grains. Once cooked, fluff with a fork and set aside.

In a large skillet, pour a tablespoon of olive oil and heat it over medium heat until shimmering.

Add the ground turkey to the heated skillet, breaking it apart with a spatula. Sauté for about 5 to 7 minutes, until evenly browned and cooked through.

Stir in the broccoli florets and cook for another 3 to 4 minutes until the broccoli is crisp-tender.

In a small bowl, whisk together soy sauce, honey, and sriracha until smooth. Pour it over the skillet.

Stir well to coat everything with the sauce and simmer for 2 to 3 minutes.

Spoon the turkey and broccoli mixture generously over your cooked rice or quinoa and serve hot.