Turkey & Cauliflower Rice Bowl

Ingredients

• 9 oz (255 g) 99% lean ground turkey OR turkey breast (about 6–7 oz cooked)
• 1/2 cup (120 g) nonfat Greek yogurt (for sauce or topping)
• 2 cups (300 g) cauliflower rice (fresh or frozen)
• 1.5 cups (200 g) cherry tomatoes (chopped)
• 1–2 Tbsp low-sodium soy sauce (or to taste)
• a few sprays olive oil spray (or 1 tsp olive oil)
• 1 tsp cumin (plus more to taste)
• 2 cloves garlic (minced)

Steps

1. Prep: Chop vegetables and pat the protein dry. Preheat a large skillet over medium-high heat.
2. Season the protein with salt, pepper, garlic, and your preferred spices.
3. Cook the protein until browned and cooked through (6–10 minutes depending on thickness).
4. Add vegetables and cook until crisp-tender, 4–6 minutes (splash water to steam if needed).
5. Stir in sauce elements (yogurt/lemon/soy/salsa, etc.) and toss to coat.
6. Serve as a bowl (add rice/quinoa if using). Adjust salt/acid/heat to taste.