I have an easy, flavourful, low-carb Ground Turkey Cauliflower Rice Veggie Bowls recipe for you. It’s loaded with veggies and extra-lean protein. But best of all, it tastes great!
Yesterday, I went to the optometrist for a follow-up appointment. My right eye has an inflammation, but luckily, it’s getting better. The doctor wants me to use drops until Monday to make sure the inflammation is gone and won’t come back soon.
I have had this inflammation every year for over 3 years now. It normally flares up every 6 months but lasts only a few days, and to be honest, I’m used to it. It’s annoying and messes up my day-to-day activities, but I’ve learned how to deal with this well. In another post, I’ll talk more about why I have it. But now, let’s jump to the recipe because “Oh boy it’s worth it”!!
These Ground Turkey Cauliflower Rice Veggie Bowls are a complete meal with lots of good protein and veggies. In addition to being a low-carb meal with cauliflower “rice,” this recipe is also great as leftovers, which is why it’s a great option to take to work.
It stays good in the fridge for about 4 days.
- Bring on the veggies This recipe is also packed with some serious and delicious veggies, such as bell peppers, red onions, and green beans. I sautéed all the veggies in a cast iron skillet with extra virgin olive oil, coarse salt, and freshly ground black pepper. Mm… So good!!
- Extra-lean protein These Ground Turkey Cauliflower Rice Veggie Bowls are loaded with lean protein. I used 90% lean ground turkey, but if you prefer ground beef with a little more fat, you can certainly use a different meat.
- Low-carb “rice” Who doesn’t like some good fluffy rice, right? But what we don’t like as much are all the carbs in there. I get it, and that’s why I bring to you this D.E.L.I.C.I.O.U.S. cauliflower “rice.” I made it by processing the cauliflower florets in a food processor and sautéing it with sesame oil, garlic, and soy sauce to add more flavour. Absolutely yummy!! But be aware that soy sauce isn’t gluten-free. You can use coconut amino instead.
The meal-prep container I recommend:
When it comes to food storage, I always prefer to use glass containers because they’re better for your health and the environment. Why do I say that? Because some researchers say that toxic substances leach from plastic to the food during microwave heating. This doesn’t happen with glass containers. Also, glass containers are easily recyclable to make other glass materials and can be reused many times. When you choose glass rather than plastic, you help reduce the amount of plastic that pollutes nature.
I highly recommend switching from plastic to glass containers, but before you buy your meal-prep glass containers, consider this advice:
- Choose containers with leakproof lids to avoid spills.
- Buy quality glass containers that won’t break easily.
- Make sure it’s safe to use in the microwave and has freezer-safe tempered glass.
- And finally, buy different-sized containers because it helps to stack them easily and take up less space in the fridge.
More healthy recipes that are perfect for your weekday meal-prep:
- Garlic Shrimp Asparagus Skillet: This recipe is low-carb, gluten-free, whole30, and paleo-friendly! It’s a one-pan meal that’s ready in 20 minutes.
- Ground Tukey Sweet Potato Skillet: One of the most popular recipes on the blog and perfect for meal-prep on Sunday. Try this recipe because it’s so worth it.
- Garlic Butter Salmon in Foil: This recipe is amazing as leftovers, and I love to serve it with cauliflower rice. Yummy!!
- Garlic Butter Trout in Foil: Make this trout fillet recipe for the entire week and have it for lunch at work. Serve with salads, cauliflower rice, or even mashed cauliflower.
- Asparagus Stuffed Chicken Breast: This is one of the most flavourful chicken recipes I’ve ever tried, and it’s very easy to make.
So, ready to jump to the recipe box and make this delicious Ground Turkey Cauliflower Rice Veggie Bowls?
See below for how to make Ground Turkey Cauliflower Rice Veggie Bowls:
Ground Turkey Cauliflower Rice Veggies Bowls (Meal-Prep)
For the Ground Turkey
- 1 tablespoon extra virgin olive oil
- ½ cup onions — chopped
- 1 pound grass-fed extra-lean ground turkey
- ½ teaspoon dried parsley
- ¼ teaspoon cumin powder
- pinch crushed red pepper
- ¼ teaspoon ground coriander
- 4 cups cabbage — chopped, or use kale, Brussels sprout
- ½ cup vegetable broth
- ¼ cup tomato sauce — I use this sauce
- salt and black pepper to taste
For the Cauliflower Rice
For the Sautéed Veggies
- 2 tablespoons extra virgin olive oil
- 4 cups green beans — ends trimmed
- 1 cup red onions — chopped
- 1 large red bell pepper — chopped
- salt and black pepper
For the Ground Turkey
In a cast iron skillet, heat the olive oil over medium-high heat.
Add the onions, and sauté for 3-5 minutes or until the onions are tender.
Add the ground turkey and all the spices. Using a wooden spoon, break up the turkey. Cook for about 7 minutes, stirring occasionally.
Add the cabbage and vegetable broth, and mix well to combine. Cook for about 4 minutes. Stir occasionally.
Pour in the tomato sauce, and season with salt and black pepper. Cook for 3 minutes more or until the veggies are cooked through. Set aside.
For the Cauliflower Rice
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it has a rice-like consistency.
In the same large skillet you used to cook the ground turkey, add 2 tablespoons of sesame oil over medium heat. Add the garlic, and sauté for 30 seconds.
Add the cauliflower rice and soy sauce. Mix everything well to combine. Be careful to not overcook the cauliflower. Otherwise, it will become soggy. Set aside.
For the Sautéed Veggies
In the same large skillet you used to cook the ground turkey and the cauliflower rice, add 2 tablespoons of olive oil over medium heat. Add all the veggies, salt, and black pepper. Stir well.
Cook until the veggies are tender. Be careful not to overcook them.
Place an even amount of ground turkey, cauliflower rice, and veggies into 4 glass containers. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.
Nutrition InformationAmount per serving (1/4) — Calories: 353, Fat: 19g, Saturated Fat: 3g, Cholesterol: 49mg, Sodium: 789mg, Carbohydrates: 28g, Fiber: 11g, Sugar: 14g, Protein: 30g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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