Low-Calorie Turkey and Cauliflower Rice Bowl

Heat half of the olive oil in a large skillet over medium-high heat. Add the lean ground turkey, season with a pinch of salt and black pepper, and cook, breaking it up with a wooden spoon, until browned and fully cooked through (about 6-7 minutes). Remove turkey from the skillet and set aside on a plate.

In the same skillet, add the remaining olive oil over medium heat. Add the diced bell pepper and diced zucchini. Sauté for 4-5 minutes until tender-crisp.

Add the minced garlic and grated ginger to the vegetables, stirring constantly for about 1 minute until fragrant.

Add the cauliflower rice to the skillet with the vegetables. Stir well to combine and cook for 4-5 minutes, allowing any excess moisture to evaporate so the cauliflower becomes tender.

Return the cooked ground turkey to the skillet with the cauliflower rice and vegetables.

Pour in the low-sodium tamari, rice vinegar, and sriracha. Toss everything together and cook for another 2 minutes until heated through and well coated.

Divide the mixture evenly into two bowls. Garnish with sliced green onions and serve warm.