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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 4 people
Calories 353kcal


For the Ground Turkey

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.



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.


Serving: 1/4 | Calories: 353kcal | Carbohydrates: 28g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 789mg | Fiber: 11g | Sugar: 14g