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.
Servings: 4 servings
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