After indulging a little (or a lot) too much over the holidays I’ve noticed my pants are fitting much tighter than usual. I decided I had to stop this train immediately and start making better choices. I’m not a proponent of an all or nothing type eating plan. Personally, if I want a cookie I’m better off just eating the one cookie than trying to resist then binge eating 5 cookies at 10 o’clock at night. So I’m making small changes that will get me back on track …and back into my skinny jeans.
Ok, so on to this recipe! It’s low carb and keto-friendly if you remove the beans. You could easily swap them out for some sauteed spinach, broccoli or even zucchini.
Quick and Easy Riced Cauliflower Bowl with Turkey, Black Beans and Avocado
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 2 1x
- Category: healthy
Ingredients
- 1 pound of ground turkey
- 1 clove of garlic – chopped
- 1 teaspoon each of cumin, paprika, chili powder and dried oregano
- 1 package of rice cauliflower – about 12 oz or 2.5 cups
- 1 can black beans – I used Trader Joe’s Cuban Style (they are low in sodium but have extra flavor)
- 1 cup frozen (or canned) corn
- 1/4 cup red onion – sliced very thin
- 1 avocado – diced
- 1/2 cup chopped tomatoes
- salt and pepper to your taste
- 1 small container of plain yogurt (something around 5oz) or sour cream
- 1 tablespoon hot sauce, such as Franks or Sriracha
Instructions
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In a large, deep skillet heat 1 tablespoon of olive oil. Once hot add in garlic and saute until fragrant, about 2 or 3 minutes.
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Add into the same pan the ground turkey, cumin, paprika, chili powder, oregano, salt, and pepper. Brown the turkey until cooked through.
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Meanwhile, warm the cauliflower and black beans. Separately, you can place each in their own microwave-safe bowl and heat for a few minutes or you can place each in their own and heat on the stove top. Your choice. (I went with the microwave because I used paper bowls and it made for less dishes to wash.)
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Make the Sauce. Place the yogurt in a small bowl, add the hot sauce and mix well. To achieve the pretty zig-zag drizzle, I put the yogurt mixture into the corner of a zip lock bag and piped on the sauce. Alternatively, you can dollop on a spoonful from a spoon.
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Assemble the bowl. Spoon half the cauliflower into a shallow bowl. Next spoon on the turkey and toppings, diced tomatoes, red onion, avocado, and the yogurt hot sauce.
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Serve while warm.
Notes
Another great thing about this recipe is, it’s easy to make a large batch and meal-prep it for the entire week! It reheats great, just leave off the yogurt sauce until ready to eat.
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