Ground Turkey Bowls with Cauliflower Rice
I have been on a major meal prep “bowl” kick lately (if you haven’t noticed 
). I’m finding different combinations and to flavors keep me satisfied and truly interested and inspired with my weekly meal prep.
I LOVE that these bowls are PACKED with veggies & protein, but it’s all the FLAVORS that keep us coming back for more!
Our Ground Turkey Bowls loaded with tasty cauliflower “rice” makes for a really delicious, satisfying, and SUPER quick meal to eat immediately; but they’re also one of my favorites for meal prep!
What I usually do is double or triple up my “bowl” recipes, then we’ll (whoever happens to be home at the time of inception 
) enjoy a serving as our meal immediately, and pack up all the remaining servings in glass containers. They stay great in the fridge for 3-4 days.
Both Jason and I have pretty hectic daily schedules and wouldn’t eat as well or as often without a few meals ready-made in the fridge at all times. My 17-year-old son has become really excited and focused on health & fitness this past year. He LOVES to come home and heat up a meal-prep from the fridge as soon as he walks in the door. He asks for, and requests meals that are higher in protein, and loaded with his favorite veggies. It’s funny how a respected coach at school can explain the same thing mom has for years, and NOW it all makes sense to him.
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
To make your own cauliflower “rice”:
Place cauliflower florets into a food processor and lightly pulse just until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
Planning + Prepping will lead to your ultimate success and reaching your goals!
Here are some tips and ideas to get you going:
Try to have FUN with this!
Turn on your favorite music, drink some coffee or green tea, enjoy yourself, and try new things!
Invest in quality glass storage containers.
Glass is superior – We want to keep our food as fresh as possible!
Cook/Prep 2-3× each week.
These meal prep bowls last for up to 4 days in the fridge and are great eaten cold. I love to heat mine up and stir everything together then enjoy.
4 servings
Ingredients:
For the turkey:
- 2 Tbsps avocado oil or olive oil
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1-1/2 lbs ground turkey
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 3 tsps ground coriander
- 3 tsps smoked paprika
- 2 tsps dried oregano
- 1/4 tsp sea salt, or to taste
- 2 beefsteak tomatoes, chopped
For the Cauliflower Rice:
- 1 medium head of cauliflower, riced (or 1 bag cauliflower rice)
- 1 Tbsp olive oil or avocado oil
- 1 sweet onion, diced small
- 3 cloves garlic minced
- 1 tsp cumin
- 1/4 tsp sea salt, or to taste
- 1/4 tsp ground pepper, or to taste
- juice and zest of 1 fresh lemon or lime
- a handful of fresh cilantro, chopped
Optional toppings:
- thin-sliced crisp lettuce or cabbage, chopped tomatoes, avocado, green or red onions, fresh cilantro, sliced jalapeño, salsa, lettuce, shredded cheese, Greek yogurt, etc
Instructions:
To make the turkey:
Heat oil in a large skillet over medium heat. Sautee onion and garlic for 2-3 minutes. Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is no longer pink, stir in all the seasonings.
Continue to cook until it begins to brown.
Add chopped tomatoes and cook until liquid is absorbed, about 3 minutes more.
To make the cauliflower rice:
Heat oil in a large non-stick pan or skillet over medium-high heat. Add onion and sauté for 2 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
Stir in the cauliflower rice and season with cumin, sea salt, and pepper. Cook, stirring often, until cauliflower is tender, 6-8 minutes. Stir in the lemon juice, zest, cilantro, taste and adjust for salt and pepper.
To assemble your bowls:
Divide the cauliflower rice equally among 4 serving bowls. Top with turkey and all of your favorite toppings.
These bowls stay good in the fridge for up to 4 days.
Enjoy!
Rachel
Ingredients
For the turkey:
- 2 Tbsps avocado oil or olive oil
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1-1/2 lbs ground turkey
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 3 tsps ground coriander
- 3 tsps smoked paprika
- 2 tsps dried oregano
- 1/4 tsp sea salt, or to taste
- 2 beefsteak tomatoes, chopped
For the Cauliflower Rice:
- 1 medium head of cauliflower, riced (or 1 bag cauliflower rice)
- 1 Tbsp olive oil or avocado oil
- 1 sweet onion, diced small
- 3 cloves garlic minced
- 1 tsp cumin
- 1/4 tsp sea salt, or to taste
- 1/4 tsp ground pepper, or to taste
- juice and zest of 1 fresh lemon or lime
- a handful of fresh cilantro, chopped
Optional toppings:
- thin-sliced crisp lettuce or cabbage, chopped tomatoes, avocado, green or red onions, fresh cilantro, sliced jalapeño, salsa, lettuce, shredded cheese, Greek yogurt, etc
Instructions
To make the turkey:
- Heat oil in a large skillet over medium heat. Sautee onion and garlic for 2-3 minutes. Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is no longer pink, stir in all the seasonings.
- Continue to cook until it begins to brown. Add chopped tomatoes and cook until liquid is absorbed, about 3 minutes more.
To make the cauliflower rice:
- Heat oil in a large non-stick pan or skillet over medium-high heat. Add onion and sauté for 2 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
- Stir in the cauliflower rice and season with cumin, sea salt, and pepper. Cook, stirring often, until cauliflower is tender, 6-8 minutes. Stir in the lemon juice, zest, cilantro, taste and adjust for salt and pepper.
To assemble your bowls:
- Divide the cauliflower rice equally among 4 serving bowls. Top with turkey and all of your favorite toppings.
- These bowls stay good in the fridge for up to 4 days.
- Enjoy!
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