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A bowl of Asian Ground Turkey and Broccoli Cauliflower Rice Bowls topped with seasoned ground meat, sliced green onions, sesame seeds, and a drizzle of sauce. Chopsticks rest on the bowl, with a small dish of green onions nearby.
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4.46 from 213 votes

Asian Ground Turkey and Broccoli Cauliflower Rice Bowls

 Asian Ground Turkey and Broccoli Cauliflower Rice Bowls are low carb, gluten-free and can easily be made paleo with a couple adjustments. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Bowls, Chicken + Poultry, Dinners
Cuisine: Asian
Keyword: Asian ground turkey, Asian ground turkey and broccoli
Servings: 4 servings
Author: Danae Halliday

Ingredients

  • 1/4 cup low sodium tamari
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon sriracha
  • Kosher salt and fresh ground black pepper to taste
  • 1 pound lean ground turkey, I use 93/7%
  • 1 1/2 cups broccoli florets

Cauliflower Rice

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

Instructions

  • In a small bowl whisk together the coconut amino or tamari, maple syrup, sesame oil, garlic, ginger, chile paste, salt and pepper. Set aside.
  • Heat a large non-stick skillet over medium-high heat and spray it with cooking oil.
  • 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.
  • Add the ground turkey into the skillet and cook until it is no longer pink. Crumble it as it's cooking.
  • 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.
  • 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.

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.

Nutrition

Calories: 268kcal | Carbohydrates: 18g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 743mg | Fiber: 3g | Sugar: 11g