Sautéed Turkey Stir-Fry Bowls

Flavorful ground turkey and crisp vegetables tossed in a savory low-carb sauce, served over fluffy cauliflower rice for a healthy and satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.87/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Carb
• High-Protein
• Halal
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• healthy
• savory

Ingredients

• 2 tablespoon olive oil (divided)
• 1.5 pound ground turkey (lean)
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 head broccoli (chopped into small florets)
• 1 red bell pepper (thinly sliced)
• 0.5 cup tamari
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 24 ounce riced cauliflower
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and transfer turkey to a separate bowl.
2. Add the remaining 1 tablespoon olive oil to the same skillet. Add diced yellow onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
3. Add broccoli florets and red bell pepper slices to the skillet. Cook, stirring occasionally, for 3-5 minutes, until vegetables are crisp-tender.
4. In a small bowl, whisk together tamari, rice vinegar, grated fresh ginger, and red pepper flakes (if using) to create the stir-fry sauce.
5. Return the cooked turkey to the skillet with the vegetables. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
6. While the stir-fry is cooking, prepare the riced cauliflower: microwave or sauté according to package directions until heated through and tender. Fluff with a fork.
7. Divide the riced cauliflower among serving bowls, then top with the turkey stir-fry. Garnish with chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.

Nutrition (per serving)

• Calories: 250
• Protein: 28.5 g
• Carbohydrates: 12 g
• Fat: 11.5 g
• Fiber: 4.5 g
• Sodium: 390 mg
• Saturated Fat: 2.5 g
• Sugar: 3 g
• Cholesterol: 70 mg