Tex-Mex Turkey Bowls
Add 1 1/2c cauliflower rice to small microwave cooker. (Or cooked 1/2c jasmine rice according to package directions.)
1
Drain 4oz pineapple snack cup using Easy-Read Measuring Colander.
2
Slice peeled red onion using Simple Slicer.
3
Halve, core & thinly slice long green pepper.
4
Zest lime. Halve, then cut one half into wedges.
5
Remove stems from handful of cilantro using Herb Stripper.
6
Cilantro wilts in the refrigerator. Keep it on your kitchen counter using the Herb Keeper.
Cook sliced onion (reserving 1/4) & peppers in skillet preheated with oil. Season with 1/2T Southwest seasoning, salt & pepper. Cook 7-9 mins.
7
Mince remaining onion.
8
Combine pineapple, 2T minced onion & juice of lime halve to 2c prep bowl. Mince half of cilantro using Herb Mill. Season with salt & pepper.
9
Removed cooked veggies from skillet.
10
Microwave cauliflower rice 1 1/2-2 minutes.
11
Add another drizzle of oil to skillet. Cook 10oz ground Turkey, breaking up using the Mix N Chop.
12
Once cooked, add 1/2T Southwest spice, Tex-Mex sauce & reserved pineapple juice. Cook 2-3 mins.
13
Season pork with salt & pepper. Add veggies back to skillet & heat through.
14
Melt 1T butter into cauliflower rice. Add lime zest & remaining cilantro, minced. Season with salt & pepper.
15
To serve, place cauliflower rice in bowl.
Add turkey mixture.
Top with pineapple salsa...
...& sour cream. Serve with lime wedge.
What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
1552 Herb Stripper
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100184 Herb Keeper
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Herb Mill
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Micro-Cooker® Set
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