One Pot Pantry Pasta with Chickpeas and Peppers

Need a quick dinner idea? This Pantry Pasta with Chickpeas and Roasted Red Peppers is it! This delicious dinner uses only ingredients that are likely to be in your pantry and it’s made all in one pot! It’s also dairy-free and vegan and sure to a be a hit with the whole family.

Easy one pot pasta with chickpeas in a bowlQuick Pantry Pasta

We are all about quick and easy dinners, especially during busy seasons of our lives. This Quick Pantry Pasta with Chickpeas and Roasted Red Peppers is definitely a winner. It’s made all in one pot, with items you likely already have in your pantry and will surely be a hit with everyone. Did I mention it takes less than 20 minutes to cook? That means that if you are walking in the door with absolutely no idea what you are going to make for dinner, this will save you! It’s also easy to swap in other ingredients in case you don’t have the chickpeas or roasted red peppers so this one really is a life saver. Save this recipe and hang it on your fridge for the next time you need dinner fast.

Pantry Pasta Ingredients

  • Marinara Sauce
  • Penne Pasta
  • Roasted Red Peppers
  • Chickpeas
  • Water / Broth
  • Salt + Pepper
  • Garlic Powder
  • Onion Powder

Pasta with roasted red peppers in a pot

How One Pot Pasta Works

If you are new to the concept of cooking pasta all in one pot, let me explain how it works! Typically pasta is cooked separately in lots of boiling water, then drained before being used in whatever dish you are making. But a one pot pasta instead boils the pasta directly in whatever “sauce” you are using. In this recipe, the pasta is boiled in a mixture of marinara sauce and water (or broth, if you have it in your pantry!). Instead of just filling the pot with water, a precise amount is added to ensure that when the pasta is finished cooking, there is just enough liquid leftover to make your sauce. The resulting sauce is “creamier” because any starch that is leftover in the cooking liquid is left in the pot, instead of being discarded when draining the pasta. Because it’s all cooked in one pot, follow the directions and ingredient amounts precisely to ensure the correct amount of sauce leftover at the end.

Also note that when the pasta is finished cooking, the sauce might look like it is too watery. It will thicken in about 5 minutes to be the perfect amount, so have patience.

What Type of Pasta to Use

We tested this one pot pantry pasta with a lot of different types of gluten-free pasta and with traditional wheat pasta as well. It all worked the same! However, you must use penne pasta for this, as the amount of water called for is based off of the type of pasta used.

When you are cooking this, the recipe calls for you to cook the pasta as long as the package directions call for, after it has come to a boil, so be sure to check for that information on the pasta package.

Pasta with chickpeas

Alternative Ingredients for Pantry Pasta

We based this recipe off of the idea that marinara, chickpeas and roasted red peppers are often what can be commonly found in the pantries of many families. However, you can make some swaps for what you have on hand, such as switching the beans (or omitting them) or even adding meat to this dish. However, you can not swap out the use of 25 ounces of marinara sauce or the amount of water/broth called for, because it will affect the final dish.

Some other ideas for swaps to make:

  • Canned White Beans
  • Frozen Veggies (peas, cauliflower)
  • Canned Artichokes (maybe add in some olives for a mediterranean twist!)
  • Sun Dried Tomatoes
  • Canned Tuna
  • Leftover Veggies 

Adding Meat to this Dish

If you wanted to add ground meat, cook it first in the pot, then add the remaining ingredients.

If you like this pasta recipe, check out these others:

Watch the video:


Pantry Pasta with Chickpeas and Peppers

Prep Time 00:02 Cook Time 00:18 Total Time 00:20 Serves 4

Ingredients

  • 1-25 ounce jar marinara sauce
  • 12 ounces penne pasta (we used gluten-free)
  • 4 cups water / broth 
  • 1 cup roasted red peppers, chopped
  • 1-15 ounce can chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper

Directions

  1. Add all ingredients to a large dutch oven and stir together to combine. Turn the heat on to medium high and let the mixture come up to a boil.
  2. Once boiling, cook the pasta for as long as the package instruction states (if package says to cook pasta for 10 minutes, cook for 10 minutes), stirring every few minutes to prevent the pasta from sticking to the bottom.
  3. Once the pasta is cooked through, let it sit for 5 minutes while the sauce continues to thicken up.
  4. Serve as is, or with parmesan cheese and basil for garnish.

Recipe Notes

  1. The pasta can stick to the bottom of the pot after it has begun to boil. Make sure to stir the pot, scraping up any pasta off of the bottom very frequently. 
  2. We really recommend adding broth / bone broth if you have it in your pantry.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Meatless Chipotle Mushroom Tacos

These easy meatless Chipotle Mushroom Tacos are a weeknight dinner win that are hearty and flavorful. They’re vegan, but nobody will know otherwise because they have such a “meaty” flavor that will be a loved by everyone. Serve it up with your favorite taco fixin’s for dinner on the table in well under 30 minutes!

Portobello mushroom taco in handChipotle Portobello Mushroom Tacos

Recently you’ve been asking for more meatless dinner options and there isn’t a greater substitute for meat than mushrooms! Mushrooms are hearty with an ability to compliment many different flavors. In this case we were going for a smoky fajita type taco, so we’re pairing portobello mushrooms with onions and peppers and adding in some quick flavor from a few spices and a bit of adobo sauce from canned chipotle. While these aren’t terribly spicy, you can omit or decrease the amount of adobo to make it more palatable to kids if you need to.

This weeknight dinner recipe comes together in just about 20 minutes and is so hearty and flavorful! Serve with all of your favorite taco / fajita fixin’s and enjoy a delicious meatless meal.

Mushroom taco meat

What kind of mushrooms to use:

We use portobello mushrooms in this recipe. The idea for this recipe was to be similar in profile to a steak fajita taco. Portobello mushrooms have a similar texture, look and umami taste to steak so they are the perfect mushroom to use. Look for mushrooms that smell fresh are firm and dry. Avoid ones that have bruising, look slimy or have an unpleasant smell to them.

How do you clean portobello mushrooms:

  • Wipe off any excess dirt on the cap
  • Take out the stem
  • Scoop out the “gills” underneath the cap with a spoon as these do not taste good so remove before using the mushroom

What are the health benefits of mushrooms?

Mushrooms are high in vitamin B and antioxidants. Antioxidants are our body’s army against free radicals which are unstable molecules that naturally occur in your body that damage cells and cause disease (and aging). Consuming a diet rich in antioxidants help counteract the effect of free radicals and build your bodies defense.

Prepared mushroom taco recipe with tortilla

If you like this taco recipe, check out these others:

Chipotle Mushroom Tacos

Prep Time 00:10 Cook Time 10:00 Total Time 00:20 Serves 4

Ingredients

  • 4 large portobello mushrooms
  • 2 tablespoons olive oil, divided
  • 1-2 tablespoon chipotle adobe sauce (from canned chipotles), optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 large red onion, sliced
  • 2 large sweet bell peppers, sliced
  • 1 tablespoon lime juice
  • additional salt and pepper, to taste
  • For serving: tortillas, lettuce, guacamole, salsa and side of rice or slaw.

Directions

  1. Clean portobello mushrooms: Wipe off any excess dirt on the cap. Remove the stem and scoop out the “gills” under the cap and discard. Then slice to 1/4 inch pieces.
  2. Heat 1 tablespoon oil in a large heavy pan over medium high heat. Once hot and the mushrooms. Let the mushrooms cook until just tender and any liquid has evaporated, about 5 minutes.
  3. Remove from pan and set aside in a bowl. To the bowl chipotle adobo sauce, salt, cumin, and paprika.
  4. Meanwhile add remaining tablespoon oil to the pan and add onions and bell peppers and pinch of salt. Cook until just tender, about 5 minutes. And the mushrooms back to the pan and combine. Add lime and cook for 1 more minutes until heated through then remove from heat. Season to taste.
  5. Serve hot with desired sides!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Curry Butternut Squash Noodles

This Curry Butternut Squash Noodles recipe is an easy weeknight meatless dinner that is full of flavor and packed with veggies! A delicious curry sauce with tender butternut squash “noodles”, peppers, onions and spinach can be prepped and cooked in under 30 minutes and is paleo,  gluten-free, dairy-free and keto and whole-30 friendly.

Butternut squash noodle recipeCurry Butternut Squash Noodles

This super easy Curry Butternut Squash Noodles recipe is the perfect weeknight dinner to spice things up! Well, at least as spicy as you want it to be because it’s easy to control the heat so you can make this family friendly. A simple coconut based curry is cooked while you cook up some veggies so you can have dinner ready in under 3o minutes. It’s so flavorful for such little effort it’s quickly going to be a new favorite!

Butternut squash noodle recipe vegetarian

How to Make Butternut Squash “Noodles”

If you can’t find these at your local grocery store (we sometimes buy already made butternut squash “noodles” at Whole Foods if we are short on time) you can spiralize them at home! A few tips:

  • Buy the straightest and longest butternut squash you can find. You can’t spiralize the bulb at the end, so look for a long one!
  • Remove the bulb and reserve for another use. Peel the squash really well, trim the tip off and cut in half so it’s easier to handle.
  • Spiralize using the large noodle fitting! We like this spiralizer:

How do you cook squash noodles

If you like this healthy weeknight dinner, check out these others:

Curry Butternut Squash Noodles

Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Serves 4-6

Ingredients

Directions

Make the curry broth: Heat 1 tablespoon oil in a medium pot over medium-high heat. When hot add ginger, garlic, red pepper flakes, green curry paste and cumin. Stir and cook for 1 minutes.

  1. Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine.  Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
  2. Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
  3. Add butternut squash "noodles" and sauté for an additional 5-7 minutes.  If adding the spinach, add at the end and toss until wilted.
  4. Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.

Recipe Notes

  1. For keto or whole 30 omit the coconut sugar.
  2. This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking!
  3. You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them in step 5 along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes in step 6 and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Steak Fajitas

This Sheet Pan Steak Fajitas is a super easy weeknight dinner is a crowd pleaser: juicy steak tips roasted alongside classic fajita style vegetables! A set it and forget it dinner that you can customize for serving based off your own dietary needs compatible with Whole30, Paleo and Keto diets.

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

We never get sick of using one of our favorite kitchen tools: the mighty sheet pan! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives. This Sheet Pan Steak Fajitas recipe is no different! It’s a classic fajitas made easy in one pan in the oven!

There are so many different ways you can serve this up to, which we love!

  • On a low-carb kick? Serve it up with cauli-rice!
  • Have kids? Serving it with tortilla (either gluten/grain-free, corn, or your favorite tortilla) works well here!
  • Want to do meal prep? Making a batch of rice to pack this away with makes this a great make ahead lunch of dinner for the week.

Sheet Pan Steak Fajitas Taco

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet pan beef fajitas

Meal Prep Containers:


If you like this recipe, try these other sheet pan meals:

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Sheet Pan Steak Fajitas

Prep Time 00:05 Cook Time 00:28 Total Time 00:33 Serves 4

Ingredients

  • 3 bell peppers, cored and sliced
  • 1 onion, sliced
  • 2 tablespoons avocado oil, divided
  • 1-1/2 teaspoon fine sea salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1-1/2 pounds steak tips (about 1” by 2” pieces)
  • 1 tablespoon lime juice
  • tortillas, for serving
  • avocado, for serving
  • lime wedges, for serving
  • white rice, or cauliflower rice, for serving

Directions

  1. Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.
  2. In a large bowl toss together 1 tablespoon oil, peppers, onion, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining spices. Place on rimmed baking sheet and bake for 20 minutes, stirring halfway through.
  3. Meanwhile to the bowl, add steak tips and toss with 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon of pepper and lime juice. Set aside to marinate while the peppers are cooking.
  4. Remove pepper mixture from oven once done and pre-heat broiler on high.
  5. Move the vegetables to each side of the sheet pan. Place steak in the center of the pan in one even layer.
  6. Place sheet pan on top rack below the broiler and broil for 5 minutes.
  7. Flip tips to the other side and continue to broil for another 3-5 minutes minutes, or until cooked through to your desired temperature. We cooked ours to about 145ºF (and let it come up to 155ºF when resting).
  8. Remove from oven and let rest for 5-10 minutes.
  9. Serve hot with tortillas, avocado and lime wedges and cauli-rice or white rice.
  10. For meal prep pack containers and let cool completely before covering.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!


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Sheet Pan Steak Fajitas

Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need to add on rotation right now! It comes from my girlfriend Gina’s newest cookbook, Skinnytaste One and Done and I am so excited to share it with you today! It’s a no mess, no fuss, easy dinner that everyone will love, plus you can serve it with all of your favorite fixins’!

Healthy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook, and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!

Skinnytaste One and Done is organized to help you make amazing dishes without all of the mess. It  includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.

Easy Sheet Pan Chicken Fajitas

This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!! She’s just the best.

Skinnytaste One and Done

These healthy sheet pan chicken fajitas are marinated to perfection, and come together in under 30 minutes. You will be the star of dinner!!!

Sheet Pan Fajitas

Want other sheet pan recipes? Try these LCK favorites:

And make sure to grab this amazing cookbook, Skinnytaste One and Done!! Those of you that know Gina, know that she puts her heart into her work and you can absolutely trust that these recipes will be family favorites! Plus, with the holidays approaching, it will make for the PERFECT gift (for yourself and others)!!

Sheet Pan Chicken Fajitas

Prep Time 00:10 Cook Time 00:20 Total Time 0:30 Serves 4

Ingredients

For Chicken and Veggies

  • 1⁄4 cup pineapple juice
  • Grated zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1⁄4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
  • Cooking spray (we used avocado oil)
  • 1 green bell pepper, cut into 1⁄4-inch slices
  • 1 red bell pepper, cut into 1⁄4-inch-wide slices
  • 1 large onion, cut into 1⁄4-inch-wide slices
  • Freshly ground black pepper

For Guacamole

  • 4 ounces avocado (about 1 small avocado)
  • Juice of 1⁄2 lime
  • 1⁄4 teaspoon fine sea salt
  • 2 teaspoons chopped fresh cilantro

FOR ASSEMBLY

  • 8 tortillas (We love Siete brand or local corn tortillas)
  • 1⁄2 cup (2 ounces) shredded cheese (we used cheddar)

Directions

  1. For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.
  2. Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
  3. Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.
  4. Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.
  5. Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
  6. Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.
  7. Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
  8. To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Thai Basil Ground Turkey Bowl Meal Prep

This Thai Basil Ground Turkey Bowl is the perfect meal prep recipe that comes together in no time! They are flavorful, delicious Whole30 approved, and packed with veggies to fuel you for your busy days ahead!

Thai Ground Turkey BowlMeal Prep Thai Ground Turkey Bowl Recipe

This healthy Thai Ground Turkey Bowl recipe can be made in around 30 minutes and is a great low-carb, whole30 and paleo meal that can be eaten right away or made for meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days! The savory Thai Turkey is so good on its own, but really outstanding when paired with the veggies and rice. Feel free to keep it low-carb with cauliflower rice, or pair it with white rice. We recommend cooking it with veggies like peppers, carrots and bok choy, but you can really swap out with any veggies you have on hand that you think will go well in this dish.

Ingredients for Thai Ground Turkey Bowl recipeWhat You Need to Make Thai Ground Turkey Bowls

  • Ground Turkey
  • Coconut Aminos (a soy free alternative)
  • Sesame Oil
  • Chili Paste
  • Fresh Ginger
  • Thai basil (or regular basil)
  • Lemon Grass
  • Fish Sauce
  • Salt and Pepper
  • For the Veggies:
  • Bok Choy
  • Green Beans
  • Bell Peppers
  • Cauliflower Rice, or White Rice

How to Make A Ground Turkey Bowl

Seriously, these are my new favorite lunch or easy weeknight dinner. Each aspect of the dish can be made ahead of time (think Sunday meal prep), and then tossed together in individual containers to bring with you on-the-go anywhere!

First, prep your cauliflower rice or white rice. If making cauliflower rice, feel free to buy pre-made if you’d like to skip that step. If not, we have a full tutorial here, and directions within the recipe below.

Then prep your ground turkey and all the veggies, which are flavored with such aromatic Thai ingredients. I gave a list of suggested vegetables to use, but you could really use what you have on hand for this.

And then the whole thing is drizzled with a delicious Thai Basil sauce. You can serve this with just the rice, or with Bibb lettuce to create a lettuce wrap feel to it.

Once you’ve assembled the separate components you can then either pack away for meal prep, or serve up for a delicious and light dinner.

Thai Basil Ground Turkey Bowls with veggies

Can You Use Premade or Frozen Cauliflower Rice?

Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

If you like this asian inspired recipe, check out these others:

30-Minute Thai Basil Turkey Bowls
Serves 4
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
For the Turkey
  1. 1 teaspoon avocado oil
  2. 1 pound ground turkey
  3. 2 tablespoon coconut aminos
  4. 1 teaspoon sesame oil
  5. 1 teaspoon chili paste
  6. 1 teaspoon fresh ginger, minced
  7. 1/3 cup chopped basil
  8. 1 teaspoon lemon grass, sliced
  9. 1/2 teaspoon fish sauce
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon pepper
For the Veggies
  1. 2 teaspoons avocado oil or extra-virgin avocado oil
  2. 1 bunch bok choy
  3. 1 medium onion, diced
  4. 2 Red Peppers, sliced
  5. 1/4 pound green beans
  6. 1 carton baby spinach
  7. 1/4 teaspoon fine sea salt
  8. 1/2 teaspoon black pepper
For the Cauliflower Rice
  1. 1 head of cauliflower, cut into florets
  2. 1/2 teaspoon fine sea salt
Sauce To Pour On Top
  1. 4 tablespoon coconut aminos
  2. 1 teaspoon chili paste
  3. 1 teaspoon fresh ginger
  4. 1/2 teaspoon fish sauce
Optional Toppings
  1. 1 red ghost pepper, sliced thin
  2. 1 tablespoon scallions, thinly sliced
  3. 1 carrot, julienned)
  4. 1 Head bibb lettuce, use the leaves to make lettuce wraps
Instructions
  1. In a medium saucepan over medium heat, heat oil and add all turkey ingredients and mix until well combined (leaving 1 teaspoon of minced ginger aside for the dressing). Cook for about 3 to 5 minutes, until the turkey is browned and no pink remains. Taste and adjust salt and pepper as needed.
  2. In a small saucepan add in the leftover ginger and the rest of the sauce ingredients. Bring to a boil over medium heat. Lower heat and let simmer for 1-2 minutes until it reduces slightly. Pour into a bowl and set aside for later use.
  3. Pulse cauliflower florets in your food processor until it reaches a rice consistency and add salt. Sauté in a skillet for 2-3 minutes to slightly soften. Set aside.
  4. Heat a separate saute pan with oil and add in diced onion, sliced red peppers and green beans. Cook until onion becomes translucent and veggies begin to soften. Add in spinach, box choy, salt and pepper. Cook until wilted. Remove from heat and set aside to cool.
Assemble
  1. Place cauliflower into bowls or glass tupperware containers. Add veggies and turkey. Pour sauce on top and serve!
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