Why You’ll Love This Recipe
This dish is a winning combination of savory ground turkey and spicy vegetables, all nestled in cauliflower rice, which acts as a healthy, low-carb alternative to traditional rice. It's quick and simple to prepare, making it perfect for busy weeknights. Plus, the spices and fresh vegetables add tons of flavor, making this dish satisfying and filling. Even better, it's adaptable and can be enjoyed by those with dietary restrictions.
Ingredients
- 6oz/180g ground turkey
- 3 cups cauliflower rice (about 1 small head)
- 1 carrot, chopped
- ½ red bell pepper, chopped
- ½ teaspoon turmeric
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon pickled jalapenos
- ½ teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon coriander
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- Salt to taste
- Optional: freshly chopped herbs like cilantro or parsley
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large pan, cook the ground turkey with ⅓ cup of water over medium-high heat. Cover and cook for 4-5 minutes.
- Stir in the spices: turmeric, crushed red pepper flakes, black pepper, coriander, cumin, 1 teaspoon paprika, and 1 minced garlic clove. Stir uncovered for 2-3 minutes to allow the flavors to blend and evaporate any extra water.
- Reduce the heat to medium and add the chopped carrot and bell pepper. Then stir in the cauliflower rice, 1 tablespoon olive oil, the remaining 1 teaspoon paprika, and salt. Stir everything together and cover. Cook for 3-4 minutes.
- Remove the lid, stir in the remaining minced garlic, and cover for an additional 2 minutes.
- Uncover and stir for 2-3 more minutes, allowing the flavors to combine fully. Serve immediately.
Servings and Timing
- Servings: 2
- Prep time: 7 minutes
- Cook time: 13 minutes
- Total time: 20 minutes
Variations
- Vegetarian: Substitute the ground turkey with plant-based ground meat or extra vegetables like mushrooms for a vegetarian version.
- Spicy: If you like more heat, increase the amount of crushed red pepper flakes or add fresh jalapenos to taste.
- Add nuts: For some extra crunch, try adding slivered almonds or cashews.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes, stirring halfway through, or heat in a pan over medium heat until warmed through.
FAQs
How do I make cauliflower rice from scratch?
Grate cauliflower with a box grater or pulse it in a food processor until it resembles rice grains. Be careful not to over-process it.
Can I use ground chicken instead of turkey?
Yes, ground chicken is a great substitute for ground turkey in this recipe.
Can I make this recipe ahead of time?
Yes, you can make this dish ahead and store it in the fridge for up to 3 days.
Is this recipe spicy?
This recipe has a moderate level of spice due to the red pepper flakes and jalapenos. You can adjust the spice level to your liking.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, this dish can be frozen for up to 2 months. Reheat thoroughly before serving.
Can I use store-bought cauliflower rice?
Yes, using store-bought cauliflower rice is a time-saver, but make sure it’s not overcooked when you stir it into the pan.
What vegetables can I add to this recipe?
You can add additional vegetables such as zucchini, spinach, or peas for more variety.
Is this dish low-carb?
Yes, cauliflower rice is a great low-carb substitute for regular rice, making this dish suitable for low-carb diets.
Can I serve this with a side dish?
This dish is hearty on its own, but you could serve it with a side of avocado or a fresh salad for extra nutrition.
Conclusion
This spicy cauliflower rice with ground turkey is a quick, healthy, and satisfying meal that’s packed with flavor. Whether you're following a special diet or just looking for a nutritious dinner option, this dish fits the bill. It's easy to make, highly customizable, and delicious, making it the perfect addition to your meal planning routine.
Spicy Cauliflower Rice with Ground Turkey
This Spicy Cauliflower Rice with Ground Turkey is a quick, low-carb, and flavorful dish, perfect for busy nights. Combining cauliflower rice with ground turkey, vegetables, and a spicy mix of turmeric, paprika, cumin, and red pepper flakes, this recipe is a healthy meal for anyone on a gluten-free, dairy-free, paleo, or low-carb diet. Ready in just 20 minutes, it’s ideal for meal prep or a weeknight dinner.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6oz (180g) ground turkey
- 3 cups cauliflower rice (about 1 small head)
- 1 carrot, chopped
- ½ red bell pepper, chopped
- ½ tsp turmeric
- 2 tsp paprika
- 1 tsp cumin
- 1 tbsp pickled jalapenos
- ½ tsp black pepper
- 1 tsp crushed red pepper flakes
- ½ tsp coriander
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Salt to taste
- Optional: freshly chopped herbs like cilantro or parsley
Instructions
- In a large pan, cook ground turkey with ⅓ cup of water over medium-high heat. Cover and cook for 4-5 minutes.
- Stir in the spices: turmeric, crushed red pepper flakes, black pepper, coriander, cumin, 1 teaspoon paprika, and 1 minced garlic clove. Stir uncovered for 2-3 minutes.
- Reduce heat to medium and add chopped carrot and bell pepper. Stir in cauliflower rice, 1 tablespoon olive oil, remaining paprika, and salt. Cover and cook for 3-4 minutes.
- Remove lid, stir in the remaining garlic, and cover for an additional 2 minutes.
- Uncover and stir for 2-3 more minutes to allow flavors to combine. Serve immediately.
Notes
- Variations: For a vegetarian version, swap turkey for plant-based meat or more veggies. Adjust spice by increasing red pepper flakes or adding fresh jalapenos.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for up to 2 months.
- Reheating: Microwave for 1-2 minutes or heat in a pan.
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