Blackened Turkey Bowl with Cauliflower Rice

Serves 4


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Blackened Turkey

1 lb Butterball Boneless Turkey breast, cut into 1-inch pieces1 Tbsp. paprika1 tsp. onion powder1 tsp. garlic powder1 tsp. thyme1 tsp. oregano1/4 tsp. cayenne1/2 tsp. black pepper1 tsp. salt2 Tbsp. olive oil

Cauliflower rice

1 small head cauliflower3 Tbsp. olive oil1 lime, zested1/4 bunch cilantro, finely chopped

Add to Bowl

1 can black beans, rinsed1 cup salsa1 cup guacamoleLimes for squeezingExtra cilantro for garnishing


  1. In a mixing bowl, toss turkey with spices and olive oil.

  2. Heat a cast-iron skillet over high-heat and add more oil. When oil is hot, add turkey breast and cook without shaking for 5 minutes. There should be some dark searing on the turkey, creating the blackening effect of the spices!
  3. Flip turkey and continue to cook (reducing the heat to medium) for another 2-3 minutes, or until turkey is cooked through to an internal temperature of 165°˚F/74°˚C.
  4. Over a bowl, grate cauliflower on the smallest available size on a box grater to make rice.
  5. In a pot, add olive oil over medium low heat. Add cauliflower rice along with a pinch of salt, then stir so that the cauliflower gets coated in oil. Cover pot with a tight-fitting lid and cook on low for 12-14 minutes, stirring occasionally. When cauliflower rice is cooked (but not too soft), remove from heat and finish with fresh lime zest and cilantro.

  6. Build your bowl by serving cauliflower rice, some blackened turkey, some black beans (rinsed), and your favourite salsa and guacamole. Garnish with some extra cilantro and limes for squeezing!

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