Cauliflower Rice Turkey Bowl Recipe
This Cauliflower Rice Turkey Bowl is a wholesome and flavorful low-carb meal featuring lean ground turkey sautéed with vibrant bell peppers, aromatic spices, and a rich tomato sauce, all served over fluffy cauliflower rice. Perfect for a healthy dinner that’s both satisfying and easy to prepare.
- Author: Jeannette
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American with Asian and Mediterranean influences
- Diet: Low Fat
Protein and Vegetables
- 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)
- 4 cups Cauliflower Rice (fresh or frozen)
Oils and Sauces
- 1 tablespoon Olive Oil (or Avocado Oil)
- 2 tablespoons Soy Sauce (or Tamari for gluten-free, or Coconut Aminos for soy-free/paleo)
- 1 teaspoon Sesame Oil (optional)
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
Other Ingredients
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1 tablespoon Tomato Paste
- 1/2 cup Chicken Broth (or Vegetable Broth)
- Fresh Cilantro or Parsley, chopped (for garnish)
- Lime Wedges (for serving, optional)
- Prepare Your Mise en Place: Chop the yellow onion and bell peppers, mince the garlic, and if making cauliflower rice from fresh cauliflower, pulse the florets in a food processor until they resemble rice grains. Gather all ingredients to streamline cooking.
- Sauté the Aromatics: Heat olive or avocado oil in a large skillet over medium heat. Add chopped onion and cook for 4-5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Brown the Ground Turkey: Add ground turkey to the skillet. Break it apart and cook, stirring frequently, for 7-10 minutes until no longer pink and browned. Drain excess fat if necessary to keep the dish light.
- Incorporate Vegetables and Spices: Add chopped red and green bell peppers (or zucchini) and stir well. Sprinkle smoked paprika, cumin, oregano, red pepper flakes (if using), salt, and black pepper. Cook for 5-7 minutes until peppers soften.
- Build the Sauce: Mix in canned diced tomatoes with juice and tomato paste. Pour in chicken or vegetable broth. Bring to a gentle simmer, reduce heat to low, cover, and let cook for 10-15 minutes to meld flavors and thicken the sauce.
- Cook the Cauliflower Rice: While the turkey mixture simmers, cook cauliflower rice. For fresh, sauté in a separate pan with a teaspoon of oil for 5-7 minutes until tender-crisp; for frozen, follow package instructions. Optionally, add cauliflower rice to the skillet with turkey during the last 5-7 minutes for integration.
- Season the Cauliflower Rice: Drizzle cooked cauliflower rice with soy sauce (or tamari/coconut aminos) and optional sesame oil. Toss gently to coat evenly. Adjust seasoning with additional salt or sauce as needed.
- Assemble the Bowls: Divide the seasoned cauliflower rice into bowls. Top generously with the spiced turkey and vegetable mixture.
- Garnish and Serve: Sprinkle fresh chopped cilantro or parsley over each bowl. Serve immediately, offering lime wedges on the side for an optional bright, zesty finish.
Notes
- Use lean ground turkey (93/7 or leaner) to keep the dish light and healthy.
- Swap green bell pepper with zucchini for a milder, lower-carb option.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust red pepper flakes to control the heat level according to your preference.
- Fresh cauliflower rice is best sautéed quickly for texture; frozen cauliflower rice offers convenience but may be softer.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
- Add a squeeze of lime juice just before serving to brighten flavors and add a touch of acidity.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Cauliflower Rice Turkey Bowl, Low Carb Turkey Bowl, Healthy Turkey Recipes, Ground Turkey with Vegetables, Low Carb Dinner