Pescatarian 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
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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