Whole 30 Whole30 Ground Turkey Bowls

Total time40 min

Prep time15 min

Cook time25 min

These bowls are the kind of weeknight dinner that makes the whole reset feel genuinely worth it — colorful, satisfying, and packed with real flavor rather than compromise. Cauliflower rice gets cooked down until tender and fluffy, soaking up every bit of the savory sauce that coats the turkey and vegetables. Coconut aminos stand in for soy sauce here, delivering that deep, slightly sweet umami hit without any of the off-plan ingredients that typically sneak into stir-fry-style dishes. Smoked paprika, ground ginger, and a pinch of red pepper flakes layer in warmth and complexity, so the seasoning does serious heavy lifting. Diced red bell pepper and zucchini add freshness and a little crunch, while a splash of apple cider vinegar brightens everything at the end. Sliced avocado on top makes each bowl feel genuinely indulgent, and the whole thing comes together in one skillet plus one pan — minimal cleanup for four generous servings.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower, cut into florets
Fresh Cauliflower Organic Cauliflower Earthbound Farm® Organic Cauliflower Pack Kroger Cauliflower Florets Bag BIG DEAL!Bonipak Cauliflower
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!