Cauliflower Rice Bowl

rice bowl

Continuing on our clean eating recipe trend, we made a Mexican rice bowl using cauliflower rice and a great new local-to-Vancouver hot sauce. It’s so yummy. You have to try it!

I love this Mexican rice bowl. Using fresh ingredients makes all the difference! Cauliflower rice is a great alternative to regular rice. It cooks up super fast, and you’ll hardly tell the difference.

We added ground turkey for protein, but you could easily omit it to make this a vegetarian meal. A squeeze of lime brightens up the dish. Plus, it’s the perfect meal for a busy mom – sautéing everything together takes less time than it takes to cook a batch of rice on the stove.

We spiced it up with Jonny Hetherington Essentials peach hot sauce. It’s a local, Vancouver-based company that makes small batches of hot sauce. No additives, preservatives, thickeners or binders –only fruits and vegetables! You could use the peach or pineapple for this recipe. The fruity flavour and subtle spice is super pleasing for your palate.

hot sauce and vegetables

rice in food processorcauliflower rice in food processor

fry pan on stove

bowl with vegetables

Mexican Rice Bowl
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4 people


For rice:
1 medium head of cauliflower

For taco bowl:
1lb lean ground turkey or veggie ground
3 large cloves of garlic
3-4 tbsp. of taco seasoning
Avocado oil
Salt and pepper
1 large red onion, diced
3 bell peppers, diced
1-2 cups small cherry tomatoes cut in half
1-2 small hot peppers (jalapeño or red chili, sliced) – optional
Sliced avocado
Jonny Hetherington hot sauce
Fresh cilantro

Roughly chop up the cauliflower. Using a food processor, chop up the cauliflower to the size of a rice grain. (Just a couple pulses should do.)

In a large skillet, heat up 1–2 tbsp. of avocado oil. Add the ground turkey, garlic and taco seasoning. Sauté until fully cooked, which should take around 10–12 minutes. Drain off the excess fat by putting the turkey on a plate lined with paper towel.

In the same skillet, add in a little more avocado oil with the onion and peppers. Season with salt and pepper, if needed. Saute for a couple minutes. Add in the cauliflower rice and cherry tomatoes. Cook for about 5 minutes. Add the seasoned cooked turkey and mix everything well.

Serve in bowls. Top with sliced hot peppers, avocado, fresh lime wedges and cilantro. Top with a healthy amount of Jonny Hetherington hot sauce. Enjoy!

This meal freezes super well and makes a great go-to dinner for a busy weeknight or one of those days you forget to make lunch. We love using cauliflower rice because it adds another serving of vegetables and trims the carbs.

Recipe created by MH food editor, Erin Girard.