Ingredients
1 lb lean ground turkey
4 cups cauliflower rice (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 bell pepper, diced
1 zucchini, diced (optional)
2 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Optional toppings: sliced avocado, shredded cheese, lime wedges, Greek yogurt
Instructions
Prepare the Cauliflower Rice:
If making it at home, chop cauliflower into florets and pulse in a food processor until it reaches a rice-like texture. Set aside.Sauté Aromatics:
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.Cook the Ground Turkey:
Add ground turkey to the skillet. Break it up with a spatula and season with salt, pepper, cumin, and smoked paprika. Cook until browned and no longer pink.Add the Veggies:
Stir in diced bell pepper and zucchini. Cook for 4–5 minutes until vegetables begin to soften.Incorporate the Cauliflower Rice:
Add cauliflower rice to the skillet and stir well. Cook for another 5–7 minutes, or until tender and heated through.Garnish and Serve:
Remove from heat. Top with fresh herbs and any desired toppings like avocado or lime juice. Serve hot.
Notes
For a spicier version, add chili flakes or cayenne pepper.
Frozen cauliflower rice works great; just cook off excess moisture first.
Keeps well in the fridge for up to 4 days—ideal for meal prep.
To make it dairy-free, skip cheese or yogurt toppings.
Try it with taco seasoning or soy sauce for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté / Skillet
- Cuisine: American / Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 295 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg