Tropical Turkey Burrito Bowls

These Tropical Turkey Burrito Bowls start with Jamaican Jerk seasoned lean ground turkey served on a bed of Coconut Cauliflower Rice, topped off with fresh pineapple red onion salsa and crisp crunchy purple cabbage and carrot slaw - it is loaded with veggies, gorgeously colorful, super healthy, gluten free and insanely delish!

Don't be scared off by the Jamaican Jerk seasoning - although some Jerk style dishes can be crazy hot and loaded with habanero peppers, this spice blend is more sugar, thyme and allspice based with a hint of crushed red pepper flakes and has a very mild flavor. If your family likes heat feel free to add a chopped jalapeno to the pan when you are browning the turkey!

 Tropical Turkey Burrito Bowls

1 cup fresh diced pineapple

¼ cup finely chopped red onion

1 jalapeno, seeds and ribs removed, diced

¼ cup chopped cilantro

1 lime, juiced

¼ teaspoon salt

½ cup shredded carrot

½ cup shredded purple cabbage

¼ cup sliced green onion

¼ teaspoon salt

1 tbsp coconut oil

2 cloves garlic, minced

4 cups riced raw cauliflower

1/4 tsp salt

½ cup low fat canned coconut milk

2 Tablespoons unsweetened toasted flaked coconut

2 Tablespoons canola oil

1-pound lean ground turkey

1 1/2 Tablespoons Jerk seasoning blend

¼ cup water

In a medium sized mixing bowl, stir together the pineapple, red onion, jalapeno, cilantro, lime juice and salt.

In another medium sized mixing bowl, stir together the shredded carrot, purple cabbage, green onion and salt.

Heat the coconut oil in a large skillet over medium high heat. Saute' the garlic for about 2 minutes, or until fragrant. Add the cauliflower rice and salt to the garlic mixture and cook for about 3 minutes, stirring frequently. Add the coconut milk to the pan and continue to cook until the cauliflower is tender, and the coconut milk has been absorbed. Stir in the toasted coconut and set aside.

Heat the canola oil in a large skillet over medium high heat. Add the turkey and cook for 10 minutes, breaking it apart with a wooden spoon into bite sized crumbles. Add the jerk seasoning and water and continue to cook until browned and cooked completely through, about 5 minutes.

To assemble the bowls, scoop the coconut cauliflower rice into 4 large shallow bowls. Top each bowl equally with the turkey, pineapple salsa and cabbage slaw. Serve immediately.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!