Ground Turkey Cauliflower Rice Veggie Bowls
AUTHOR: Primavera Kitchen
Prep/Cook: 45 Minutes
Serves 4
INGREDIENTS
FOR THE GROUND TURKEY
1 tablespoon olive oil
½ cup onions — chopped
1 lb grass-fed extra-lean ground turkey
½ teaspoon dried parsley
¼ teaspoon cumin
A pinch of crushed crushed red pepper
¼ coriander
4 cups cabbage — kale, brussels sprouts (all chopped)
½ cup vegetable broth
¼ cup tomato sauce — I use this sauce here
Salt and black pepper to taste
FOR THE CAULIFLOWER RICE
1 small cauliflower head — cut into florets
2 tablespoons sesame oil — you can use olive oil if you don’t have sesame oil
2 garlic cloves — minced
2 tablespoons gluten-free soy sauce
FOR THE SAUTÉ VEGGIES
2 tablespoons olive oil
4 cups green beans — ends trimmed
1 cup red onion — chopped
1 big red bell pepper — chopped
Salt and black peppe
Instructions
FOR THE GROUND TURKEY
In a cast iron skillet, heat olive oil over medium high heat.
Add onions and sauté for 3-5 minutes or until the onions are tender.
Add ground turkey and all the spices. Using a wood spoon break up the turkey. Cook for about 7 minutes and don’t forget to stir occasionally.
Add cabbage, kale, brussels sprouts, vegetable broth and mix well to combine. Cook for about 4 minutes. Stir occasionally.
Pour tomato sauce and season with salt and black pepper. Cook for more 3 minutes or until the veggies are cooked through. Set aside.
FOR THE CAULIFLOWER RICE
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
In the same large skillet you used to cook the ground turkey, add 2 tablespoon of sesame oil over medium heat. Add garlic and sauté for 30 seconds.
Add the cauliflower rice and soy sauce. Mix everything well to combine. Be careful to not overcook the cauliflower otherwise it will become soggy. Set aside.
FOR THE SAUTÉ VEGGIES
In the same large skillet you used to cook the ground turkey and the cauliflower rice, add 2 tablespoon of olive oil over medium heat. Add all the veggies, salt and black pepper and stir well.
Cook until the veggies are tender. Be careful to not overcook them.
MEAL PREPPING:
Place an even amount of ground turkey, cauliflower rice and veggies into 4 different glass containers. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 1.5 or 2 minutes. The time will depend on the power of your microwave.
Recipe Notes
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1 Red
1 Green
NUTRITION INFORMATION
Amount per serving (1/4) — Calories: 353, Fat: 19g, Saturated Fat: 3g, Cholesterol: 49mg, Sodium: 789mg, Carbohydrates: 28g, Fiber: 11g, Sugar: 14g, Protein: 30g
