Tex Mex Ground Turkey with Cauliflower Rice
and tomatoes / Romaine / pepitas

Name: Tex Mex Ground Turkey with Cauliflower Rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp Chili powder; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1/2 tsp Garlic powder; 1/2 tsp Oregano, dried; 1/2 tsp Black pepper; 1/2 tsp Salt; 1 Onions, medium, diced; 1 Bell peppers, green, diced; 12 oz Cauliflower florets; 1 Tbsp Butter; 1 heart Lettuce, romaine, chopped; 1/4 cup Cilantro leaves; 1 Tomatoes, medium, chopped; 1 Tbsp Oil, cooking; 1 1/2 lbs Turkey, ground; 2 tsp Vinegar, red or white wine; 1/2 cup Stock, any type; 2 tsp Adobo sauce (from a can of chipotles in adobo); for serving Salsa; 1/3 cup Pepitas / pumpkin seeds

Active: 45 Total: 45

Original GF Paleo Vegetarian

Tex Mex Ground Turkey with Cauliflower Rice

We love a classic burrito bowl and this paleo-friendly version includes fresh, colorful toppings.

Ingredients

Metric

Servings:

Tex Mex Spice Blend:

Chili powder - 2 tsp
Cumin, ground - 1 tsp
Coriander, ground - 1 tsp
Garlic powder - 1/2 tsp
Oregano, dried - 1/2 tsp
Black pepper - 1/2 tsp
Salt - 1/2 tsp

Tex Mex Ground Turkey with Cauliflower Rice:

Onions, medium - 1 , diced
Bell peppers, green - 1 , diced
Cauliflower florets - 12 oz
Butter - 1 Tbsp
Lettuce, romaine - 1 heart , chopped
Cilantro leaves - 1/4 cup
Tomatoes, medium - 1 , chopped
Oil, cooking - 1 Tbsp
Turkey, ground - 1 1/2 lbs
Vinegar, red or white wine - 2 tsp
Stock, any type - 1/2 cup
Adobo sauce - 2 tsp (from a can of chipotles in adobo)
Salsa - for serving
Pepitas / pumpkin seeds - 1/3 cup

Prep

Make spice blend - Combine chili powder, cumin, coriander, garlic powder, dried oregano, black pepper, and salt. (Can be done up to 5 days ahead)
Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Romaine / Cilantro / Tomatoes - Prep as directed.

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Make

Heat a Dutch oven or large oven-safe skillet with oil over medium heat. Add onions and bell peppers with some salt. Saute until tender, 5 to 6 minutes.
Add turkey and saute, breaking it apart, until turkey is just cooked through, 5 to 7 minutes.
Add spice blend and vinegar to turkey and saute until the turkey is well-coated, 1 to 2 minutes more.
Pour stock and adobo sauce over turkey and bring to a simmer. Simmer until all of the excess liquid has cooked off.
If cauliflower rice was made ahead, reheat in the microwave.
Serve turkey over cauliflower rice. Set out toppings to add at the table - salsa, romaine, cilantro, tomatoes, and pepitas.

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