Sriracha turkey cauliflower rice bowl
30 min · 56 g protein · 413 cals / serving
The bodybuilder's cutting-diet dinner, and better than it sounds: extra-lean ground turkey browned with onion, red pepper, garlic and smoked paprika, glazed with a spoonful of sriracha and piled on toasted cauliflower rice with melted cheddar and a cool sriracha yogurt. A huge bowl in about 30 minutes.
Ingredients
- 1 tsp canola oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1/2 tsp salt, divided
- 3 cloves garlic, minced
- 2 tsp paprika, smoked if you have it
- 1/2 tsp black pepper
- 1 tbsp sriracha hot sauce, for the turkey
- 2 tbsp water
- 2 bags (12 oz each) cauliflower rice, frozen or fresh
Sriracha yogurt
- 1/2 cup nonfat Greek yogurt
- 4 tsp sriracha hot sauce
- juice of 1/2 lime
To serve
- 1/3 cup low fat cheddar cheese, shredded
- 2 stalks green onion, sliced
Steps
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and pepper with a pinch of the salt and cook for 4 minutes, until soft and starting to brown.
- Add the turkey and cook, breaking it up, until browned with no pink left and it reaches 165°F, 6–8 minutes. Stir in the garlic, paprika, pepper and half the remaining salt for a minute, then the tablespoon of sriracha and the water, and toss until the meat is glossy and coated; the splash of liquid keeps lean turkey juicy. Scoop everything into a bowl.
- Wipe out the pan, add the cauliflower rice (straight from frozen is fine) with the rest of the salt, and cook over high heat for 6–8 minutes, stirring only now and then, until hot and the water has cooked off. Leaving it alone between stirs toasts it and stops it turning mushy.
- Stir the yogurt, sriracha and lime juice together. Divide the cauliflower rice between two bowls, top with the hot turkey and the cheddar so it melts, then the green onion, and spoon the sriracha yogurt over.
Good to know
Why cook the cauliflower rice separately?
Cauliflower gives off a lot of water. In its own hot pan it steams off and the rice toasts; stirred into the meat, it stews and goes soft.
Does it keep for meal prep?
Yes, for 4 days in the fridge. Keep the sriracha yogurt in a separate pot and add it after reheating, once the turkey is hot through to 165°F.
Can I use 93% lean turkey?
Yes, and it stays juicier with less care, but it carries several times the fat, so the score drops to about 73 instead of 84. With 99% lean, take it off the heat as soon as it is cooked through.
Per
- Calories
- 66
- Protein
- (55%)
- 9 g
- Fat
- (20%)
- 1 g
- Carbohydrates
- (25%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 199 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 827 kcal goes into the pot and 1512 g of ingredients comes out as about 1260 g of food: 66 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.