Lower Carb Teriyaki. Turkey. Bowls. GIMME! *heart eyes*
Happy Tuesday guys! Just 5 more days until Christmas, eeeeeep! Pretty lights are everywhere, holiday music is in full effect (let’s be honest, that all started the day after Thanksgiving) and my bank account is in a constant plea for me to calm down. Ahhhhh, isn’t it great?
I’m so happy because for the next two weeks, I get a vacation from work and even though I’m already missing my kiddos dearly, it feels great to soak up all that good ol’ family time! So good in fact, that I’ve been on the prowl lately for deliciously healthy recipes that are super quick and super easy.
Key word here is quick, ‘cus…you know, trying to optimize all of that family fun time.
With that being said…these Low Carb Teriyaki Turkey Bowls do not dissapoint. Quick? Yep. Easy? You know it. Delicious? uhhh BOWL LICKIN’ WORTHY.
This entire recipe comes together in under 30 minutes, including the time that it takes to make that deliciously flavorful teriyaki sauce that you’re looking at below.
30 measly minutes for the whole shebang. I’m a HUGE fan of 90% lean ground turkey as it’s a super versatile healthy substitute to ground beef with great taste and texture.
It’s not only AMAZE in the recipe, it’s been a low fat lifesaver in other recipes too including:
Oh and of course, my superhero veggie had to make its big debut in these Low Carb Teriyaki Turkey Bowls. Cauliflower rice…you’re the real MVP.
I simply used a head of cauliflower and pulsed it in the food processor a few times then fried with a little soy sauce. NOM GUYS.
-Recipe & Nutrition Info Below-
For more LOW CARB recipes, check out:
Garlic Shrimp Spaghetti Squash
Low Carb Spicy Shrimp Sushi Bowls
Baked Honey Garlic Cauliflower
Low Carb Teriyaki Turkey Bowls
These delicious and easy Low Carb Teriyaki Turkey bowls come together in under 30 minutes and are packed with mouth watering flavors!
Ingredients
For the Teriyaki Turkey:
- 16oz 90% lean ground turkey
- 1/4 cup soy sauce
- 2 tbs Hoisin sauce
- 1 tsp crushed red pepper flakes
- 2 tbs honey
- 1 tsp garlic powder
- 3/4 cup waterÂ
- 1 1/2 tbs cornstarch + 1/4 cup cold water
For the cauliflower rice:
- 1 medium head cauliflower
- 1 tbs soy sauce
- salt (to taste)
Instructions
- In a medium nonstick skillet, cook the ground turkey fully until it is brown. Set aside. Combine all of the ingredients except for the cornstarch and 1/4 cup cold water in a medium saucepan and place over medium heat, stirring occasionally until the mixture begins to bubble slightly. Mix the cornstarch with the cold water to make a slurry and add to the saucepan. Bring the mixture to a boil, stirring occasionally. Once the sauce has reached a boil, remove from heat and add the pan of cooked ground turkey. Using a spoon, gently toss the turkey in the sauce to coat evenly.
- Add the washed cauliflower florets to the bowl of a food processor and pulse until the cauliflower had a crumby "rice-like" consistency. Spray a nonstick skillet and fry the cauliflower with the soy sauce until slightly tender, approx 5-7 minutes. Garnish with scallions and sesame seeds (optional).
Notes
*Although I personally did not find the sauce to be too spicy, feel free to omit the red pepper flakes if you wish, or adjust to your taste!
Nutrition Information
Yield
4 servingsServing Size
1 cup cauli rice + 4oz teriyaki turkeyAmount Per Serving Calories 272Total Fat 9gSaturated Fat 0gCholesterol 30mgSodium 401.5mgCarbohydrates 46gNet Carbohydrates 33gFiber 13gSugar 23gProtein 35g
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