About this recipe
These Turkey Taco Cauliflower Rice Bowls are a simple high-protein low-carb meal prep option that still feels full and satisfying. Seasoned ground turkey, cauliflower rice, crisp lettuce, salsa, avocado, and a quick lime yogurt sauce come together in one easy bowl you can prep for the week.
Ingredients
Turkey taco filling
- 1 1/2 lb lean ground turkey
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup water (to loosen the seasoning)
Bowls
- 4 cups cauliflower rice (fresh or frozen)
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 2 cups romaine lettuce (shredded or chopped)
- 1 cup salsa
- 1 cup cherry tomatoes (halved)
- 1 large avocado (sliced or diced)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp cilantro (chopped, optional)
Lime yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Meal Prep Containers
Instructions
- 1
Cook the turkey
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it up as it cooks, until no longer pink.
- 2
Season the turkey
Add the chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and water. Stir well and cook for 2 to 3 minutes until the turkey is coated and flavorful.
- 3
Cook the cauliflower rice
In a separate skillet or after removing the turkey, heat olive oil over medium heat. Add the cauliflower rice and salt, then cook for 4 to 5 minutes until tender and any extra moisture has cooked off.
- 4
Mix the sauce and prep toppings
Stir together the Greek yogurt, lime juice, water if needed, garlic powder, salt, and black pepper. Prepare the lettuce, salsa, tomatoes, avocado, red onion, and cilantro.
- 5
Assemble the bowls
Divide the cauliflower rice between four bowls or meal prep containers. Add the seasoned turkey, lettuce, salsa, tomatoes, avocado, red onion, cilantro, and lime yogurt sauce.
Tips
- Cook off moisture: Cauliflower rice can release water as it cooks, especially if frozen. Let the extra moisture evaporate so the bowls do not get soggy.
- Add avocado last: For meal prep, add avocado right before serving so it stays fresh and green.
- Keep cold toppings separate: If reheating the turkey and cauliflower rice, pack the lettuce, salsa, avocado, and sauce separately.
Substitutions
- Use another protein: Ground chicken or lean ground beef can work instead of ground turkey.
- Swap the base: Use shredded lettuce, cabbage, zucchini rice, or a half portion of regular rice if you prefer.
- Change the sauce: Use sour cream, avocado crema, light ranch, or a simple squeeze of lime instead of yogurt sauce.
Storage
Refrigerator
Store the turkey, cauliflower rice, toppings, and sauce in airtight containers in the refrigerator for up to 4 days. Freezer: Freeze the cooked turkey and cauliflower rice for up to 2 months. Add fresh toppings and sauce after reheating. Reheating: Reheat the turkey and cauliflower rice gently in the microwave or in a skillet, then add the cold toppings and sauce.
Nutrition
- Serving Size
- Calories
- 370
- Protein
- 38g
- Carbohydrates
- 18g
- Fat
- 17g
- Fiber
- 7g
- Sugar
- 7g
- Sodium
- 650mg
FAQ
Can I make turkey taco cauliflower rice bowls ahead of time?
Yes. They are great for meal prep. Keep the cold toppings and sauce separate until serving for the best texture.
Can I use regular rice instead of cauliflower rice?
Yes. Regular rice works well, but it will increase the carbs and calories.
How do I keep cauliflower rice from getting watery?
Cook it uncovered for a few minutes until the extra moisture evaporates, especially if using frozen cauliflower rice.
Recipe Card
Turkey Taco Cauliflower Rice Bowls
High-protein low-carb taco bowls with seasoned turkey, cauliflower rice, fresh toppings, and lime yogurt sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Mexican Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Turkey taco filling
- 1 1/2 lb lean ground turkey
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup water (to loosen the seasoning)
Bowls
- 4 cups cauliflower rice (fresh or frozen)
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 2 cups romaine lettuce (shredded or chopped)
- 1 cup salsa
- 1 cup cherry tomatoes (halved)
- 1 large avocado (sliced or diced)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp cilantro (chopped, optional)
Lime yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Cook the turkey: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it up as it cooks, until no longer pink.
- Season the turkey: Add the chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and water. Stir well and cook for 2 to 3 minutes until the turkey is coated and flavorful.
- Cook the cauliflower rice: In a separate skillet or after removing the turkey, heat olive oil over medium heat. Add the cauliflower rice and salt, then cook for 4 to 5 minutes until tender and any extra moisture has cooked off.
- Mix the sauce and prep toppings: Stir together the Greek yogurt, lime juice, water if needed, garlic powder, salt, and black pepper. Prepare the lettuce, salsa, tomatoes, avocado, red onion, and cilantro.
- Assemble the bowls: Divide the cauliflower rice between four bowls or meal prep containers. Add the seasoned turkey, lettuce, salsa, tomatoes, avocado, red onion, cilantro, and lime yogurt sauce.
