Red Meat Allergy Friendly Whole30 Salsa Verde Cauliflower Rice Breakfast Bowl
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 8 medium), husked and rinsed
- 2 jalapeños, stems removed
- 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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