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