Turkey Taco Bowls (AIP, Paleo, GF, DF)

Whew.  Just got done cooking all the things for this one but let me tell you it was worth the time!  I've missed taco bowls.  Mostly because I just didn't know what to put in them.  You know, because a big part of bowls is the grain part.  

I had some leftover shredded cabbage from last week's Crunchy Thai Salad that I chopped up, gave a quick saute, tossed with fresh lime juice, chopped fresh cilantro and salt.  This I used as the grain for the taco bowl.  I have to say I much prefer the taste of this cabbage rice to cauliflower rice.  I used two different colors but that's optional.  

This recipe has a lot of parts: the cabbage rice, zucchini salsa, turmeric carrots, roasted red onion, chopped romaine, sliced olives and the seasoned ground turkey.  Luckily, everything is easy.  I'm used to a few hours of batch cooking every Sunday, and if you're on AIP then you probably are too. 

Makes about 5 servings.  (For the work week lunch!)

Turkey Taco Bowls

for the cabbage rice

1 tablespoon  cooking oil 

small head of green or red cabbage, finely chopped

juice of 1 lime

1/3 cups chopped fresh cilantro leaves (less is ok.  we love cilantro.)

s + p

for the turmeric carrots

1 tablespoon cooking oil

1 teaspoon turmeric

4 carrots, peeled, round slices

for the roasted red onion

1-2 red onions, thinly sliced

splash olive oil

s + p

for the turkey

1 pound ground turkey 

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon fenugreek leaves

1/2 teaspoon black pepper

1/8 teaspoon cinnamon

splash cooking oil

additional toppings

1 tin pitted black olives, sliced

1 head romaine lettuce, chopped

avocado slices

one zucchini salsa recipe

Ready?

To make the Cabbage Rice: Heat a large saute pan or wok over medium high heat.  Add oil and once hot, saute cabbage until tender - about 5 minutes.  Remove from heat and toss with lime juice, cilantro, salt and pepper. 

To make the carrots and onion: Heat oven to 400 degrees.  Mix turmeric and oil together and toss with carrot slices.  Arrange on   one side of a half sheet tray.  Arrange onion slices on other end of sheet tray and drizzle with olive oil.  Season with salt and pepper.  Transfer to oven and roast 20 minutes.  Remove from oven and cover.  (A sheet of foil works well here.) 

To make the turkey: Combine salt, onion powder, garlic powder, oregano, fenugreek, pepper and cinnamon.  Season turkey meat with spice mixture.  Heat a large oiled skillet over medium heat.  Cook turkey.  

Assemble the bowl:  Spoon cabbage rice into bowl as a base.  Add carrots, onions, turkey, olives, lettuce and avocado slices.  Serve with zucchini salsa.