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Cauliflower Rice Bowl with Ground Turkey and Vegetables

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1 head cauliflower, leaves and stem removed, coarsely chopped
3 tablespoons olive oil, divided
1 zucchini, chopped
1 onion, chopped
1 (3.5-ounce) package shiitake mushrooms, chopped
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon soy sauce; plus, more for serving, if desired
½ tablespoon tablespoon sesame oil; plus, more for serving, if desired
Suggested accompaniments; kimchi, gim (roasted seaweed sheets), diced scallions and toasted sesame seeds


  1. In bowl of food processor, place chopped cauliflower. Pulse to small pieces, similar to grains of rice.

  2. Using three separate skillets, heat 1 tablespoon of olive oil in each over medium-high heat. In first skillet, sauté cauliflower rice 5 to 6 minutes, or until tender. In second skillet, cook zucchini, onions and mushrooms 6 to 8 minutes or until tender and browned. In third skillet, cook turkey 8 to 10 minutes or until thoroughly cooked and browned. Always cook to well-done, 165°F as measured by a meat thermometer. Add soy sauce and sesame oil to cooked turkey. Mix together. Remove from heat.

  3. To serve: Place some cauliflower rice on the bottom of serving dish. Top with cooked vegetables and turkey mixture. Add a light drizzle of sesame oil if desired. Add kimchi. Garnish with scallions and toasted sesame seeds. Crush gim and sprinkle over top or use gim as a wrap.

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