So, apparently, I’m on a cauliflower rice kick considering my last 2 recipe blogs used it. HA!
Coconut Chicken Stir-Fry Bowl
Egg Roll in a Bowl
But there are SO many benefits to cauliflower, and it’s not only a super healthy (and easy) alternative to white rice or noodles, but it’s also super DELICIOUS!
But I was tired of chicken, my husband was tired of chicken — I swear I had made chicken ALL the ways. On salads. Caprese chicken. Grilled chicken. New marinades.
So, it was to change our protein. Enter ground turkey — also healthy, easy, delicious!
I searched Pinterest and found a recipe for Teriyaki Turkey Bowls that looked delicious, but of course, I needed a few modifications for my taste (more veggies, less sugar). The result? AMAZING. Even the kiddos loved it!
A few notes on the recipe before we get cookin'
- Teriyaki Sauce is generally pretty sweet, so I cut the sugar WAY back from the original recipe. Iif you find it is not sweet enough, the original recipe called for 2 tablespoons of each brown AND granulated sugar. (Add to YOUR preference.)
- Feel free to customize this recipe with your favorite vegetables!
- We paired this with a side of roasted broccoli (just a little olive oil, pepper & balsamic vinegar) roasted at 425 degrees for 30 minutes, and it was delicious!
- This teriyaki turkey made a TON of leftovers (enough for 2 full meals for my husband and I and two full meals for the kids!)
Tips on cooking the cauliflower rice?
We typically get the frozen bags from the grocery store, that way it’s always on-hand! I simply use a teeny bit of olive oil in a pan and sautee it until it’s a little browned. I’ll often add a dash of rice vinegar (depending on the recipe I’m using it with) & pepper — THAT’S IT!
- ½ cup Bragg’s amino acids
- ¼ cup water
- 2 Tbsp Red Wine Vinegar
- 1 tsp brown sugar
- 1 tsp granulated sugar
- 2 tsp minced garlic
- 1 tsp ground ginger
- 1 Tbsp cornstarch
- 2 Tbsp warm water
- 1 Tbsp olive or avocado oil
- ½ diced sweet onion
- Approx 1 cup sliced mushrooms
- 1 bell pepper, diced
- 2 Tbsp minced garlic
- 1 pound Ground Turkey
- 2 large carrots peeled and grated
- 2 green onions diced, for garnish
- Optional: Add sriracha or chili paste for an extra kick!
- Mix Bragg’s amino acids, water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
- In a small bowl, whisk together 2 Tbsp warm water and cornstarch until cornstarch is completely dissolved.
- Heat sauce over medium-high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
- Heat oil in a large skillet over medium-high heat. Add diced onions and cook until soft. Add bell pepper, mushrooms until soft.
- In a separate pan, heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly brown and fragrant.
- Add ground turkey & cook untul crumbled and about half cooked.
- Mix the vegetables and turkey into one pan. Continue to cook until turkey is no longer pink.
- Pour teriyaki sauce over cooked turkey and vegetables and stir. Simmer for about five minutes to combine the flavors.
- Spoon meat over rice. Garnish with green onions and serve immediately. ENJOY!
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