Turkey Gyro Cauliflower Rice Bowl

Inspired by traditional Greek street food, this cauliflower rice bowl skips the pita and still delivers everything you love about a classic gyro. Ground turkey is seasoned with oregano, thyme, garlic, and warm spices, then served over fluffy cauliflower rice and topped with cool, creamy dairy-free tzatziki made with coconut yogurt labneh. Add a crisp cucumber-red onion salad and a few briny olives, and you’ll stand back and wonder how you crammed so many layers of flavor and texture in one single, satisfying bite.

How this Cauliflower Rice Bowl recipe fits AIP, Paleo and Whole30

This turkey gyro cauliflower rice bowl is suitable for Paleo, Whole30, and AIP Modified. The seasoning blend includes cumin, which is a seed spice allowed on AIP Modified but not on AIP Core. If you’re following AIP Core, simply omit the cumin and add an extra pinch of mace instead. Mace has a warm, slightly citrusy flavor similar to nutmeg and keeps the spice blend balanced without moving the recipe out of Core compliance.

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To make cauliflower rice, cut a head of cauliflower — core and all — into large chunks and pulse in a food processor until you have small, rice-like pieces. (Or grab a bag of store-bought cauliflower rice if that’s a better fit for your day.) Sauté in a large skillet with a splash of olive oil until the cauliflower is cooked through. It only takes a few minutes, and you’ll know it’s done when the cauliflower has lost that distinct raw cabbage flavor. Season generously with salt.

Tzatziki is a traditional Greek sauce or condiment made of cucumbers and yogurt. It’s light, cool and refreshing — and this one is dairy free. First, you’ll need a very thick coconut yogurt or labneh. There are some Greek-style coconut yogurts that are AIP-friendly (like Culina) that would work well for this right off the shelf. Or, you can start with my recipe for Dairy-Free Labneh.

Then, grate two Persian cucumbers with a standard box grater. I like small Persian cucumbers because they have very few seeds and a thin skin. If you use any other variety of cucumber, peel and seed it before grating. Wrap the grated cucumber in a couple layers of paper towel or a dish towel and squeeze out as much liquid as you can until you’re just left with the cucumber pulp, then stir it into the coconut yogurt along with a grated clove of garlic, handful of chopped mint and salt.

For the cucumber salad, slice the remaining cucumbers and half a red onion. Add sliced avocado, then toss everything with lemon juice, olive oil, and salt.

Traditional gyro meat is richly seasoned and slow-cooked on a vertical rotisserie, which gives it that signature flavor and texture. To get a similar effect at home without the spit, season ground turkey (or beef or lamb, if you prefer) the way you would for meatballs. Use a blend of minced garlic, dried oregano, thyme, mace, cumin and salt, and mix it thoroughly into the meat with your hands until the spices are fully incorporated.

Sauté chopped onion in olive oil until soft and lightly golden. Press the turkey into the pan and let it brown undisturbed for a few minutes. Then break it into large chunks and continue cooking until fully done. Bigger pieces = better texture.

Now it’s time to build the bowl. Start with cauliflower rice. Add the spiced turkey. Spoon the cucumber salad over the top. Scatter some olives and finish with a generous dollop of tzatziki. Garnish with some mint and a few lemon slices for squeezing. It’s hearty, bright, and deeply satisfying — and you’ll never miss the pita.

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Turkey Gyro Cauliflower Rice Bowl

5 from 1 vote

An easy turkey protein bowl with all the flavors of a traditional gyro, just gluten-free and grain-free.

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Total Time:35 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 6 Persian cucumbers, divided
• 3 cloves garlic, divided
• ¼ cup chopped fresh mint
• 1 cup Greek-style coconut yogurt or dairy-free labneh
• 2½ tsp Kosher salt, divided, plus more to taste
• 1 cup thinly sliced red onion
• 2 avocado, peeled and sliced
• 1 lemon, juiced
• 2½ tbsp olive oil, divided
• 4 cups cauliflower rice, fresh or frozen
• 24 oz ground turkey, 85% lean
• 2 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp ground cumin
• ¼ tsp ground mace
• 1½ cups chopped yellow onion
• 2 cups olives such as Manzanilla, Kalamata or Castelvetrano

Instructions

Make the tzatziki

• Grate two Persian cucumbers, then squeeze out as much moisture as possible. Add to a medium bowl.
• Grate a clove of garlic (or use a garlic press) and stir it into the cucumbers along with the fresh mint and coconut yogurt or dairy-free labneh. Season with a quarter teaspoon of salt.

Make the cucumber salad

• Thinly slice the remaining cucumbers and toss them in a bowl with the red onion, sliced avocado, the juice of one lemon, a tablespoon of olive oil and a half teaspoon of salt.

Make the cauliflower rice

• Heat a half tablespoon of olive oil in a large skillet over medium heat. Add fresh or frozen cauliflower rice and sauté until tender, about 5 minutes. Season to taste.

Make the turkey gyro

• Mince two cloves of garlic and add them to a large bowl with oregano, thyme, mace, cumin (if using) and one and a half teaspoons of salt.
• Add the ground turkey and use your hands to work the spice mix into the ground meat until evenly distributed.
• Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sauté chopped yellow onion with a pinch of salt until just softened, about 2 minutes.
• Add the seasoned turkey and press it into an even layer in the pan. Let it cook undisturbed for 2 to 3 minutes, allowing it to brown, then break it up with a spatula and continue cooking until no longer pink, another 6 to 8 minutes.

Build the bowls

• Divide the cauliflower rice among four bowls, then top with the spiced turkey and cucumber salad. Spoon a generous dollop tzatziki over the top, and finish with a few olives and fresh mint.

Course: Main Course

Cuisine: AIP, AIP Modified, Paleo, Whole30