Fructose Free Whole30 Salsa Verde Cauliflower Rice Breakfast Bowl

Total time45 min

Prep time15 min

Cook time30 min

Fructose Free Whole30 Salsa Verde Cauliflower Rice Breakfast Bowl

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8 medium), husked and rinsed
Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
Amor Salsita Tomatillo Salsa Medium 14oz - 14 OZ
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
Whole Foods Market Roasted Tomatillo Salsa Mild
See all
2 jalapeños, stems removed
Ingredient note
A serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/2 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
3 garlic cloves, unpeeled
½ cup fresh cilantro leaves and tender stems
2 tbsp fresh lime juice (about 1 lime)
½ tsp salt

For the turkey

1 tbsp olive oil
1 lb ground turkey
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the cauliflower rice

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the eggs

1 tbsp olive oil
8 large eggs
salt and pepper, to taste

For serving

1 ripe avocado, sliced
fresh cilantro leaves, for garnish (optional)
lime wedges, for serving (optional)

Instructions

1
Char the salsa verde base: place the tomatillos, jalapeños, and unpeeled garlic cloves in a dry 12-inch skillet over medium-high heat. Cook, turning occasionally, until the tomatillos are softened and blistered in spots and the jalapeños are charred on most sides, about 8–10 minutes. Remove from heat and let cool for 5 minutes. Peel the garlic cloves.
2
Transfer the charred tomatillos, jalapeños, and peeled garlic to a blender or food processor. Add the cilantro, lime juice, and ½ tsp salt. Blend until smooth but with a little texture remaining. Taste and adjust salt. Set aside.

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