I've rarely been one to spend hours on one meal, prepping, cooking, then washing dishes for most of the evening. Once I became a mom, that solidified into a steely-eyed determination to only cook what's quick, easy, and healthy. It's all I could do. Harlow gave me about 30 minutes max to put food on the table, so it became a game to find good recipes and shortcuts to make cooking at home less stressful without sacrificing taste or nutrition.
This taco cauliflower rice bowl checks all those boxes, plus it's low carb! I've been trying to step up my exercise game and I don't want to undo all my hard work and time investment with bad-but-easy food. This meal feels like a treat (it's got taco in the title, obvi) without the guilt!
I legit timed myself making this dinner, from the first chop 'til I plated it and put it on the dinner table. It took 30 minutes start to finish! Mike and I both loved it and will make it again.
1 LB ground turkey (I use Publix Greenwise 93% Ground Turkey)
1 1/4 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp chipotle chili pepper (*you can use chili powder instead but the chipotle enhances the flavor*)
1 tsp paprika
1/2 tsp dried oregano
1/2 white or yellow onion, minced
1 small bell pepper, minced
3/4 C water
4 oz tomato sauce
1 bag frozen riced cauliflower (I use Birds Eye Riced Cauliflower. You can rice your own if you prefer.)
Coat a large skillet with olive oil spray and brown the turkey meat over medium-high heat, breaking into small pieces.
Add salt and dry seasonings. Once incorporated, add onion, bell pepper, water, and tomato sauce.
Turn heat to low, cover with lid, and simmer for 15 minutes.
Meanwhile, cook the frozen cauliflower in the microwave according to package instructions.
Once turkey mixture finishes, add cauliflower rice and combine.
Serve with desired toppings.