Cajun Turkey Pepper Bowl with Cauliflower Rice
A flavorful Cajun-inspired turkey bowl loaded with colorful peppers and homemade cauliflower rice, finished with a smoky chipotle glaze for a satisfying low-carb meal.
Equipment
- Food processor
- Large skillet or Dutch oven
- Cutting board
- Chef knife
- Measuring spoons
- Wooden spoon
Ingredients
Turkey Bowl
- 1 lb ground turkey 93/7 (454g)
- 1 red bell pepper 150g, diced
- 1 green bell pepper 150g, diced
- 1/2 yellow or orange bell pepper 75g, diced
- 1 small onion 75g, diced
- 5 cloves garlic (15g), minced
- 2 tbsp olive oil (28g)
- 1 tbsp butter (14g)
Cauliflower Rice
- 1.5 lb cauliflower florets (680g)
Toppings
- 2 green onions 30g, sliced
- 2 tbsp fresh parsley (8g), chopped
- 1/2 lemon 58g, cut into wedges
Lower-Sodium Cajun Seasoning
- 1 tsp smoked paprika (2g)
- 1 tsp garlic powder (3g)
- 1 tsp onion powder (3g)
- 1/2 tsp dried thyme leaves (0.5g)
- 1/2 tsp dried oregano (0.5g)
- 1/2 tsp black pepper (1g)
- 1/4 to 1/2 tsp cayenne pepper (0.5g)
- 1 tsp brown sugar (4g)
- 1/2 to 3/4 tsp salt (3g)
Flavor Glaze
- 1 tbsp tomato paste (16g)
- 1/2 to 3/4 chipotle pepper in adobo 8g, finely minced
- 1 1/2 tsp adobo sauce (8g)
- 1 tsp Worcestershire sauce (5g)
- 1/2 cup low-sodium chicken broth (120g)
- 1/2 tsp Better Than Bouillon roasted chicken base (3g)
- 1 tsp hot sauce (5g)
- 1 tsp butter (5g)
Instructions
- Rice the Cauliflower: Wash and thoroughly dry the cauliflower. Cut into florets and pulse in a food processor 8 to 12 times until rice-sized pieces form. Avoid overprocessing.
- Dry the Cauliflower: Spread the cauliflower rice onto paper towels or a clean kitchen towel and allow excess moisture to absorb for several minutes.
- Dry Toast for Better Texture: Heat a large skillet over medium-high heat without oil. Add the cauliflower rice and cook for 5 to 7 minutes, stirring occasionally, until steam escapes and excess moisture evaporates. Remove and set aside.
- Season the Turkey: Combine the ground turkey with half of the Cajun seasoning mixture and gently mix.
- Brown the Turkey: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the turkey and allow it to cook undisturbed for a few minutes before stirring. Continue cooking until mostly browned.
- Cook the Vegetables: Add the onion and bell peppers. Cook for 3 to 4 minutes until slightly tender but still vibrant. Add the garlic during the final minute and stir in the remaining Cajun seasoning.
- Build the Flavor Base: Add tomato paste, minced chipotle pepper, adobo sauce, Worcestershire sauce, chicken broth, Better Than Bouillon, hot sauce, and butter. Stir well and simmer for 2 to 3 minutes until glossy and flavorful.
- Add the Cauliflower Rice: Return the cauliflower rice to the skillet. Let it sit undisturbed for 2 minutes to develop light color and flavor.
- Finish the Bowl: Stir and continue cooking for 2 to 3 more minutes until everything is heated through and well combined.
- Garnish and Serve: Top with sliced green onions, fresh parsley, and a squeeze of fresh lemon juice before serving.
Notes
Dry-toasting the cauliflower rice is the secret to preventing a watery finished dish.
Do not overprocess the cauliflower or it can become mushy when cooked.
For extra heat, use the larger amount of cayenne pepper and chipotle.
This recipe stores well and is excellent for meal prep.
A small amount of garlic herb butter melted over the top before serving adds an extra layer of richness.