Ground Turkey Cauliflower Rice Veggies Bowls (Meal-Prep)

I have easy, flavourful, low-carb Ground Turkey Cauliflower Rice Veggie Bowls for you. They are loaded with veggies and extra-lean protein, and they taste great!

Course Main Course

Cuisine American

Keyword gluten-free, low-carb, meal-prep, spring, summer

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings people

Calories 353kcal

Author Olivia Ribas

Ingredients

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

1 small cauliflower head cut into florets
2 tablespoons sesame oil or extra virgin olive oil
2 cloves garlic minced
2 tablespoons gluten-free soy sauce

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

US Customary - Metric

Instructions

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.

MEAL PREPPING:

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.

Video

Notes

If you like to meal-prep on Sunday, I have other meal-prep recipes here. But my favourite meal-prep recipes are these: Spicy Salmon Vegetable Meal-Prep Bowls, Spicy Chicken Meal-prep Bowls, and One-sheet Pan Shrimp with Cherry Tomatoes.

Nutrition