Turkey Stroganoff Cauliflower Rice Bowl

Serves: 2 (generous portions)

Ingredients:

• 2 bags frozen cauliflower rice (I use Trader Joe’s)
• 1 lb organic ground turkey
• 1 tablespoon extra-virgin olive oil
• 8 oz mushrooms, sliced
• 1 medium shallot, finely minced
• 2 to 3 large garlic cloves, minced
• ¾ cup beef bone broth
• ¼ cup heavy cream
• ½ teaspoon Gravy Master
• ¼ teaspoon smoked paprika (I use Watkins)
• 1 tablespoon dried parsley
• Finely ground sea salt and ground pepper, to taste
• 1 tablespoon cornstarch (optional)

Instructions:

1. Prepare the cauliflower rice according to package directions and set aside.
2. Cook the ground turkey in a large skillet over medium heat until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, heat the oil over medium-high heat. Add the mushrooms with a pinch of salt and cook 6 to 8 minutes, until deeply browned and most moisture has cooked off.
4. Add the minced shallot and garlic. Cook 1 to 2 minutes, stirring, until softened.
5. Pour in the beef bone broth. Stir and scrape up any browned bits from the pan. Let simmer 5 to 7 minutes until slightly reduced.
6. Lower heat to medium-low. Stir in the heavy cream, smoked paprika, dried parsley, black pepper, and ½ teaspoon Gravy Master. Simmer gently 3 to 5 minutes until lightly thickened. Add more Gravy Master if needed for color.
7. Return the cooked turkey to the skillet and stir to coat with the mushroom gravy. Simmer briefly to combine.
8. Place the cauliflower rice into bowls and top with the turkey stroganoff mixture. Enjoy!

Recipe Notes:

• Optional: I prefer a thicker gravy, so I added 1 tablespoon cornstarch mixed into a small slurry with a bit of the broth and cream before stirring it in.

Cauliflower Rice Bowls have become a staple in my clean eating routine because they’re hearty, filling, and easy to build meals around.

Here is another one of my faves- Mexican Cauliflower Rice Bowl.