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Cauliflower Rice Turkey Bowl Recipe

Cauliflower Rice Turkey Bowl Recipe
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★★★★★

4.7 from 16 reviews

This Cauliflower Rice Turkey Bowl is a healthy and flavorful meal that combines lean ground turkey with vibrant vegetables and aromatic spices, served over low-carb cauliflower rice. Perfect for those seeking a protein-packed, nutrient-rich dish with a hint of smoky and savory flavors, this bowl is easy to prepare and adaptable to various dietary preferences.

Ingredients

Scale

Protein and Vegetables

  • 1 tablespoon Olive Oil (or Avocado Oil)
  • 1 pound Lean Ground Turkey (93/7 or 99/1)
  • 1 medium Yellow Onion, chopped
  • 2–3 cloves Garlic, minced
  • 1 Red Bell Pepper, chopped
  • 1 Green Bell Pepper, chopped (or Zucchini, chopped)

Spices and Seasonings

  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Sea Salt and Black Pepper, to taste

Tomato and Broth

  • 1 (14.5 ounce) can Diced Tomatoes, undrained
  • 1 tablespoon Tomato Paste
  • 1/2 cup Chicken Broth (or Vegetable Broth)

Base and Finishing Touches

  • 4 cups Cauliflower Rice (fresh or frozen)
  • 2 tablespoons Soy Sauce (or Tamari for gluten-free, or Coconut Aminos for soy-free/paleo)
  • 1 teaspoon Sesame Oil (optional, but recommended)
  • Fresh Cilantro or Parsley, chopped (for garnish)
  • Lime Wedges (for serving, optional)

Instructions

  1. Heat the oil: In a large skillet, warm 1 tablespoon of olive oil or avocado oil over medium heat until shimmering.
  2. Sauté aromatics: Add the chopped yellow onion to the skillet and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
  3. Cook the turkey: Add the lean ground turkey to the skillet. Break it apart with a wooden spoon and cook until no longer pink, about 6-8 minutes, ensuring it is cooked through and starting to brown.
  4. Add peppers and zucchini: Stir in the chopped red and green bell peppers (or zucchini). Cook for 4-5 minutes until the vegetables are tender but still crisp.
  5. Season the mixture: Sprinkle in smoked paprika, ground cumin, dried oregano, red pepper flakes (if using), sea salt, and black pepper. Stir to coat everything evenly and cook for 1 minute to toast the spices.
  6. Add tomatoes and broth: Pour in the undrained can of diced tomatoes, tomato paste, and chicken broth. Stir well to combine and bring to a simmer. Allow the mixture to cook for 5-7 minutes until slightly thickened.
  7. Prepare cauliflower rice: While the turkey mixture simmers, heat another large pan over medium heat. Add cauliflower rice (fresh or frozen) and cook for 5-7 minutes, stirring occasionally, until tender and warmed through. Season with a pinch of salt if desired.
  8. Add final touches: Stir 2 tablespoons of soy sauce (or alternative) into the turkey mixture to add depth and umami. Drizzle with 1 teaspoon of sesame oil for a nutty aroma if using.
  9. Plate and garnish: Serve the turkey and vegetable mixture over the cauliflower rice. Garnish with freshly chopped cilantro or parsley and squeeze fresh lime juice over the top if desired for brightness.

Notes

  • For a soy-free or paleo option, substitute soy sauce with coconut aminos.
  • Zucchini can replace green bell pepper for a milder flavor or variation.
  • If you prefer more heat, increase the red pepper flakes according to taste.
  • Using lean ground turkey (93/7 or 99/1) keeps the dish light but flavorful.
  • Frozen cauliflower rice is convenient but make sure to thaw or cook sufficiently to avoid excess water in the dish.
  • This recipe can be made dairy-free and gluten-free by choosing appropriate broth and soy sauce substitutes.

Nutrition

Keywords: Cauliflower Rice, Turkey Bowl, Low Carb, Healthy Dinner, Ground Turkey, Easy Meal, Gluten-Free Option

Find it online: https://bakedbylisa.com/cauliflower-rice-turkey-bowl-recipe/