Monika Hibbs's Spicy Cauliflower Rice Bowl Recipe
Mexican Rice Bowl
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4 people
-1 medium head of cauliflower
Taco Bowl Ingredients:
-1lb lean ground turkey or veggie ground
-3 large cloves of garlic
-3-4 tbsp. of taco seasoning
-Salt and pepper
-1 large red onion, diced
-3 bell peppers, diced
-1-2 cups small cherry tomatoes cut in half
-1-2 small hot peppers (jalapeño or red chili, sliced) – optional
Roughly chop up the cauliflower. Using a food processor, chop up the cauliflower to the size of a rice grain. (Just a couple pulses should do.)
In a large skillet, heat up 1–2 tbsp. of avocado oil. Add the ground turkey, garlic and taco seasoning. Sauté until fully cooked, which should take around 10–12 minutes. Drain off the excess fat by putting the turkey on a plate lined with paper towel.
In the same skillet, add in a little more avocado oil with the onion and peppers. Season with salt and pepper, if needed. Saute for a couple minutes. Add in the cauliflower rice and cherry tomatoes. Cook for about 5 minutes. Add the seasoned cooked turkey and mix everything well.
Serve in bowls. Top with sliced hot peppers, avocado, fresh lime wedges and cilantro. Top with a healthy amount of Jonny Hetherington hot sauce. Enjoy!
This meal freezes super well and makes a great go-to dinner for a busy weeknight or one of those days you forget to make lunch. We love using cauliflower rice because it adds another serving of vegetables and trims the carbs.
Voila! Spicy Cauliflower rice bowl.
Recipe created by MH food editor, Erin Girard.