Name: Cauliflower rice breakfast bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz fat-free ground turkey, crumbled; 9 oz fresh cauliflower rice, patted dry; 1 large egg; 2 tsp extra virgin olive oil; 1/3 cup yellow onion, finely diced; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lime juice; 1 tsp hot sauce; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 0 min

Heat 1 1/2 teaspoons of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the ground turkey and onion. Cook while breaking the meat into small crumbles until the turkey is no longer pink and the onion is translucent, about 5 minutes. Done when turkey is no longer pink, 165°F.
Add the cauliflower rice, garlic powder, smoked paprika, half the salt, and half the pepper to the skillet. Stir well and cook over medium-high heat, stirring occasionally, until the cauliflower is tender and the pan looks dry with a few browned bits, about 5 to 7 minutes. Transfer the mixture to a serving bowl and stir in the lime juice.
Wipe the skillet clean and add the remaining 1/2 teaspoon of oil over medium heat. Crack the egg into the pan and season with the remaining small pinch of salt and pepper. Cook until the white is set but the yolk is still runny, about 3 minutes. Done when egg white is set.
Place the fried egg on top of the cauliflower rice mixture. Garnish with sliced green onions and a few dashes of hot sauce.

Nutrition

Ingredients

Instructions

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