Can I use a different protein instead of ground turkey?

Yes! Try ground beef, chicken, or plant-based crumbles for a vegetarian option. The spice blend works with any of these choices!

How do I make the cauliflower rice less watery?

Sauté it over medium-high heat to evaporate excess moisture. After pulsing, squeeze out extra water using a clean kitchen towel.

Is this recipe keto and low-carb friendly?

Yes! This taco bowl is naturally low in carbs and perfect for keto diets since cauliflower rice replaces traditional rice while adding great flavor and texture.

Can I freeze the taco meat and cauliflower rice?

Yes! The taco meat freezes well for up to 3 months in an airtight container. If freezing the cauliflower rice, slightly undercook it first to prevent mushiness when reheating.

What toppings pair well with these taco bowls?

Some delicious toppings include: . Avocado slices . Fresh lime juice . Diced tomatoes . Shredded cheese . Sour cream . Salsa . Chopped cilantro

Ground Turkey Taco Bowls with Cauliflower Spanish Rice

Description

These Ground Turkey Taco Bowls come together with Cauliflower Spanish Rice and all your favorite taco toppings! They’re the perfect low-carb and keto-friendly meal that’s flavorful, satisfying, and ready in under 30 minutes.

Ingredients

Scale

2 tbsp avocado or olive oil
1.5 lbs ground turkey (or beef)
1/3 cup chopped white onion
1 tbsp chili powder
3 tsp cumin
2 tsp ground coriander
1 tsp paprika
2 tsp minced garlic
1 tsp oregano
1 tsp salt
1 tsp chipotle powder (optional)
3 tbsp tomato paste
1/4 cup apple cider vinegar
1/2 cup chicken broth (add more if needed)
1 large head of cauliflower (or pre-riced frozen cauliflower)
1 tbsp olive oil or avocado oil
1/2 cup diced onion
3 cloves garlic, minced
1 tsp cumin
1 tsp salt (plus more to taste)
2 tbsp tomato paste
1/4 to 1/2 cup chicken or vegetable broth
Fresh cilantro for garnish (optional)

Instructions

Heat a large skillet over medium heat and add oil.
Sauté onions for 2-3 minutes, then add ground turkey and cook until no longer pink.
In a small bowl, mix all the spices (chili powder through salt).
Add the spice mix, tomato paste, apple cider vinegar, and broth to the turkey.
Stir well and simmer for 3-5 minutes until most of the liquid is absorbed.
Chop cauliflower into chunks and pulse in a food processor until rice-like.
Heat oil in a large skillet over medium heat and sauté onions for 3 minutes.
Add garlic, cauliflower rice, salt, and cumin, then stir.
Mix in tomato paste and broth. Cook on medium-high heat until the liquid evaporates.
Place cauliflower rice at the bottom of the bowl.
Top with taco meat and your favorite toppings: Avocado, Fresh lime juice, Diced tomatoes, Shredded cheese (if not dairy-free), Sour cream, Salsa, Cilantro.

Notes

This taco bowl is naturally low in carbs and perfect for keto diets. Both the taco meat and cauliflower rice store well for up to 4 days in airtight containers. Reheat on the stovetop or microwave before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg

Keywords: ground turkey, taco bowls, cauliflower rice, keto, low-carb, healthy