Ginger Ground Turkey and Cauliflower Rice
Ginger-spiced ground turkey sautéed with jalapeños and herbs, served over buttery cauliflower rice.
Ingredients
For the Turkey Stir-Fry:
6 oz ground turkey (dark meat preferred)
1 Tbsp butter (for sautéing)
1 tsp fresh ginger, grated
1 clove garlic, minced
1 jalapeño, finely chopped (remove seeds for less heat)
2 Tbsp fresh cilantro, chopped
1 Tbsp coconut aminos (or tamari for non-paleo)
Salt and pepper, to taste
For the Cauliflower Rice:
1 cup riced cauliflower
1 Tbsp butter
¼ tsp garlic powder
Salt, to taste
Garnish:
1 tsp olive oil (for finishing)
Additional chopped cilantro
Macronutrients
Protein: 41g
Fat: 33g
Carbs: 6g
Preparation
Cook the cauliflower rice: In a skillet, melt 1 Tbsp butter over medium heat. Add riced cauliflower, garlic powder, and salt. Sauté for 5–6 minutes, stirring occasionally, until soft and slightly golden. Set aside.
Cook the turkey: In another skillet, melt 1 Tbsp butter over medium-high heat. Add ground turkey, season with salt and pepper, and cook for 5–6 minutes, breaking it apart until browned.
Add aromatics: Stir in the ginger, garlic, and jalapeño. Cook for 2 more minutes until fragrant. Add coconut aminos and cilantro. Stir to combine and let simmer for 1 minute. Adjust seasoning to taste.
Assemble: Serve the turkey over a bed of cauliflower rice. Drizzle with olive oil and top with extra cilantro.
Tucked knees on L sits
9rnd +12feet lunge