Asian Ground Turkey and Broccoli Cauliflower Rice Bowls

Preparation 00:10 Cook Time 00:15 Serves 4     adjust servings



  • 1/4 cup coconut aminos or low sodium tamari
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon Asian chile paste or sriracha
  • Kosher salt and fresh ground black pepper to taste
  • 1 pound lean ground turkey
  • 1 1/2 cups broccoli florets

Cauliflower Rice

  • 2 cups cauliflower rice
  • 1/4 cup sliced green onion
  • 1 teaspoon Asian chile paste or sriracha
  • 1/2 teaspoon grated garlic
  • 1/2 teaspoon grated ginger
  • Kosher salt and fresh ground black pepper to taste


  1. In a small bowl whisk together the coconut amino or tamari, maple syrup, sesame oil, garlic, ginger, chile paste, salt and pepper. Set aside.
  2. Heat a large non-stick skillet over medium-high heat and spray it with cooking oil.
  3. Add in the cauliflower rice, green onion, ginger, garlic and chile paste. Sauté for about 5 minutes or until the cauliflower is tender, but not mushy. Remove from the skillet onto a plate.
  4. Add the ground turkey into the skillet and cook until it is no longer pink. Crumble it as it's cooking.
  5. Add in the broccoli and the sauce and stir together until everything is coated in the sauce. Cook another 2-4 minutes or until the sauce starts to thicken.
  6. Divide the cauliflower rice evenly into bowls and top with the ground turkey and broccoli mixture. Garnish with toasted sesame seeds, green onion and sriracha if desired.


Recipe Notes

  • I prefer using sriracha in this dish, but note that it isn't a paleo ingredient. Stick to the Asian chile paste and coconut aminos if you want this meal to be paleo.
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