Eosinophilic Esophagitis Friendly Whole30 Ground Turkey Bowls
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp olive oil
- salt and pepper, to taste
For the turkey and vegetables
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tsp ground ginger
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
For serving
- 1 tbsp sesame seeds (optional)
- 1 medium avocado, sliced (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.
- 2
Heat 1 tbsp olive oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the cauliflower rice, season with salt and pepper, and cook, stirring occasionally, until the cauliflower is tender and any excess moisture has evaporated, about 6–8 minutes. Remove from heat and cover to keep warm.
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