Southwest Turkey & Cauliflower Rice
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Southwest Turkey & Cauliflower Rice

Southwest Turkey & Cauliflower Rice

with Poblano & Smoky Red Pepper Crema

Cauliflower rice is one of those ingredients that makes you feel healthy, while also being incredibly delicious. Our chefs took cauliflower rice for tonight’s Southwest-inspired meal and layered it with Tex-Mex-seasoned ground turkey. They tossed in sautéed poblano and onion for good measure (and even more veggies). With a drizzle of smoky red crema and a sprinkle of cilantro all over, this “rice” is extra nice.

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit


¼ ounce


1 tablespoon

Southwest Spice Blend

10 ounce

Ground Turkey

1 unit

Tex-Mex Paste

12 ounce

Cauliflower Rice

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories580 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate29 g
Sugar9 g
Dietary Fiber9 g
Protein33 g
Cholesterol140 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Medium Bowl
Medium Pan



• Wash and dry produce. Halve, peel, and thinly slice onion. Halve, deseed, and thinly slice poblano into strips. Zest and quarter lime. Pick cilantro leaves from stems; roughly chop leaves.

Cook Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; season with half the Southwest Spice, salt, and pepper. (You’ll use the remaining Southwest Spice later.) Cook, stirring occasionally, until browned and softened, 7-9 minutes. TIP: If seasoning begins to burn before veggies are softened, add a splash of water. • Transfer to a medium bowl; cover to keep warm. Wipe out pan.

Start Turkey

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes (it’ll finish cooking in the next step).

Finish Turkey

• Once turkey is browned on bottom, break up meat into pieces. Stir in Tex- Mex paste, remaining Southwest Spice, and ¼ cup water. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper to taste.

Cook Cauliflower

• Heat a drizzle of oil in a medium pan over medium heat. Add cauliflower rice; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until cauliflower is slightly softened, 4-5 minutes. • Remove from heat. Stir in lime zest, half the cilantro, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice.


• Divide cauliflower rice between bowls. Top with turkey and veggies. Drizzle with smoky red pepper crema. Garnish with remaining cilantro. Serve with remaining lime wedges on the side.

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