Name: Cauliflower Rice Turkey Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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); 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; 1 (14.5 ounce) can Diced Tomatoes, undrained; 1 tablespoon Tomato Paste; 1/2 cup Chicken Broth (or Vegetable Broth); 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); Fresh Cilantro or Parsley, chopped (for garnish); Lime Wedges (for serving, optional)

Cauliflower Rice Turkey Bowl

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Cauliflower Rice Turkey Bowl is a vibrant and nutritious dish that brings together lean turkey, an array of colorful vegetables, and fluffy cauliflower rice. This recipe is perfect for those busy weeknights when you need a quick, satisfying meal without sacrificing flavor or health. Each bowl is packed with protein and fiber-rich ingredients, making it a delicious option for meal prep or a wholesome lunch. With its customizable nature, you can easily swap in your favorite veggies or proteins to suit your taste preferences. Enjoy this delightful bowl that’s sure to please both adults and kids alike!

Author: Kayla
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Sautéing
Cuisine: American

Ingredients

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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)
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
1 (14.5 ounce) can Diced Tomatoes, undrained
1 tablespoon Tomato Paste
1/2 cup Chicken Broth (or Vegetable Broth)
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)
Fresh Cilantro or Parsley, chopped (for garnish)
Lime Wedges (for serving, optional)

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Instructions

Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft, then add minced garlic and cook until fragrant.
Add lean ground turkey to the skillet, breaking it apart as it cooks until no longer pink.
Stir in chopped bell peppers (or zucchini), smoked paprika, cumin, oregano, salt, and pepper. Cook until the peppers are tender.
Mix in diced tomatoes and tomato paste, then pour in chicken broth. Simmer for 10–15 minutes.
While simmering, prepare cauliflower rice according to package instructions.
Combine cauliflower rice with the turkey mixture or serve separately.
Drizzle soy sauce over the mixture and toss gently to combine.
Serve garnished with fresh herbs and lime wedges.

Nutrition

Serving Size: 1 bowl (400g)
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 32g
Cholesterol: 85mg

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