Chipotle Turkey Cauliflower Meal-Prep Bowls

Ingredients

• ground turkey (680 g)
• cauliflower rice (600 g)
• sliced bell peppers (300 g)
• 2 tablespoons olive oil (28 g)
• minced chipotle pepper (18 g)
• 1 tablespoon adobo sauce (15 g)
• 1 teaspoon ground cumin (2 g)
• 1 teaspoon garlic powder (3 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 large avocado (200 g)
• 1/2 cup Greek yogurt (120 g)
• 1 lime, zested and juiced (70 g)
• 1/2 teaspoon fine salt for crema (3 g)
• pumpkin seeds (40 g)

Instructions

1. Brown turkey. Heat half the oil over medium-high. Press turkey into one layer and season with cumin, garlic powder, salt, and pepper. Brown before breaking into clusters; fold in chipotle and adobo.
2. Cook vegetables. Transfer turkey. Brown peppers in remaining oil, then add cauliflower rice. Spread thinly and cook uncovered until tender and a spatula reveals a dry path across the skillet bottom.
3. Make crema. Mash avocado completely. Stir in yogurt, lime zest, lime juice, and crema salt until soft and spoonable. Divide into four small cups with covers close to the surface.
4. Divide. Portion cauliflower and peppers into four containers. Add turkey beside, rather than mixed into, the base. Cool before closing to reduce condensation on the food surfaces.
5. Pack. Place sealed crema cups with the fully cooled containers and keep seeds in individual dry packets. Label the boxes if they will be mixed with other lunches. Remove both toppings before reheating, loosen the cauliflower base with a fork, then add cool crema and crisp seeds to each warm bowl immediately before eating. Stir only the portion being served.

Notes

• A dry skillet-bottom checkpoint prevents cauliflower liquid from collecting during storage.
• Keep both avocado crema and pumpkin seeds separate from the reheated base.
• Refrigerate everything for 4 days or freeze turkey and cauliflower for 2 months; thaw overnight and make fresh crema before serving.

Nutrition Facts