NTG Mexican Cauli Rice

Serves 3-4


  • 4 cups of cauliflower rice or 1 head

  • 2 Tbsp extra-virgin olive oil

  • 1 lb organic ground turkey; 2 cups uncooked quinoa (vegans)

  • 1 red bell pepper diced

  • 1 small yellow onion diced

  • 1 cup cherry tomatoes, sliced 

  • 3 garlic cloves minced

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 can chopped green chilis

  • 1 jalapeno pepper seeds removed and minced 

  • 2 cups of greens as base, per serving 

  • Cilantro & mashed avocado for garnish

  • Salt & pepper to taste




  1. In a medium size pan add 2 tablespoon of olive oil over medium heat

  2. Add ground meat and season with salt and spices. Once browned, add onion, tomatoes, pepper and stir, cook about 45 seconds. *Vegans cook quinoa and mix with spices and veggies above*

  3. Add chopped green chilis, garlic, and jalapeño; mix and cook for 1 minute.

  4. Add cauli rice and combine well , then cover skillet for 30 seconds to soften rice remove from heat.

  5. Add greens to a bowl, add rice mixture  & top with cilantro and avocado.

  6. Salt and pepper to taste

©2018 by Nourish Thrive Glow, Inc.
 2975 Blackburn St., Dallas, Texas

This content is for informational purposes only. This website does not provide medical advice, diagnosis, or treatment, which are best addressed by your physician/medical practitioner.