Description
A flavorful and healthy dinner option featuring cauliflower rice and lean ground turkey, packed with fresh vegetables and spices.
Ingredients
Scale
- 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, or Coconut Aminos)
- 1 teaspoon Sesame Oil (optional, but recommended)
- Fresh Cilantro or Parsley, chopped (for garnish)
- Lime Wedges (for serving, optional)
Instructions
- Prepare Your Mise in Place: Begin by chopping your onion and bell peppers. Mince the garlic. If you’re making cauliflower rice from scratch, process your cauliflower florets in a food processor until they resemble rice grains.
- Sauté the Aromatics: Heat the olive oil (or avocado oil) in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook for about 4-5 minutes until it softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Brown the Ground Turkey: Add the lean ground turkey to the skillet. Break it apart and cook until it’s no longer pink and is nicely browned, about 7-10 minutes. Drain off any excess fat if necessary.
- Incorporate Vegetables and Spices: Add the chopped red and green bell peppers (or zucchini) to the skillet. Stir well to combine. Sprinkle in the smoked paprika, ground cumin, dried oregano, and red pepper flakes (if using). Season to taste with sea salt and black pepper.
- Stir in Diced Tomatoes and Other Ingredients: Pour in the undrained diced tomatoes and the tomato paste. Add the chicken or vegetable broth, stirring to combine. Let the mixture simmer for about 5 minutes.
- Add Cauliflower Rice: Stir in the cauliflower rice and soy sauce (or alternatives) into the skillet. Cook for another 5-7 minutes until the cauliflower is tender and heated through.
- Finish and Serve: Drizzle with sesame oil (if using) and garnish with chopped cilantro or parsley. Serve with lime wedges for a fresh squeeze of juice right before eating.
Notes
- Adjust the spice level by varying the amount of red pepper flakes.
- This dish can be made gluten-free by using Tamari or Coconut Aminos.
- Cauliflower rice can be made at home or purchased pre-riced for convenience.
- This dish is versatile; feel free to swap in different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg