Yucatan-Style Turkey & Cauliflower Bowls

🥘 Ingredients

• black beans
  1 can
• black pepper
  1 tsp
• cauliflower florets
  1 head
• cooking oil
  6 tbsp
• ground turkey
  12 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• orange
  1 unit
• pineapple
  1 can
• red onion
  1 unit
• salt
  2 tsp
• scallions
  4 unit
• smoked paprika
  2 tsp
• sugar
  ½ tsp
• tex-mex paste
  2 tbsp
• vegan chipotle mayonnaise
  2 tbsp

🍳 Cookware

• large bowl
• small pot
• medium microwave-safe bowl
• large pan
• small bowl

1. 

   1

   Wash and dry produce. Drain pineapple , reserving juice. Halve orange . Zest and quarter lime . Cut cauliflower florets into bite-size pieces if necessary. Thinly slice scallions , separating whites from greens. Halve, peel, and thinly slice red onion . Drain black beans . Set aside ground turkey . In a large bowl , whisk together tex-mex paste , drained pineapple, half the smoked paprika , juice from whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.

   pineapple: 1 can, orange: 1 unit, lime: 1 unit, cauliflower florets: 1 head, scallions: 4 unit, red onion: 1 unit, black beans: 1 can, ground turkey: 12 oz, tex-mex paste: 2 tbsp, smoked paprika: 1 tsp
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant ⏱️ 20-30 seconds . Stir in jasmine rice , ¾ cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, jasmine rice: ½ cup, salt: 1 tsp
3. 

   3

   While rice cooks, in a medium microwave-safe bowl , combine onion, juice from remaining lime, 2 tsp water, ¼ tsp sugar , and ¼ tsp salt . Cover bowl with plastic wrap and microwave ⏱️ 30-35 seconds . Stir pickled onions; cover again with plastic wrap and set aside.

   sugar: ½ tsp, salt: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add cauliflower mixture in a single layer and cook, stirring occasionally, until tender and liquid has absorbed ⏱️ 4-6 minutes . Taste and season with salt and black pepper . Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.

   cooking oil: 2 tbsp, black pepper: 1 tsp
5. 

   5

   Heat a drizzle of cooking oil in same pan over medium-high heat. Add beans and remaining smoked paprika . Cook, stirring, until fragrant and warmed through ⏱️ 2-3 minutes . Season with salt and pepper. Meanwhile, add vegan chipotle mayonnaise and half the pineapple juice to a small bowl ; stir to combine. Taste and season with salt and pepper.

   cooking oil: 2 tbsp, smoked paprika: 1 tsp, vegan chipotle mayonnaise: 2 tbsp
6. 

   6

   When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and pepper. Divide rice and beans between bowls. Top with cauliflower and pickled onion (draining first). Drizzle with chipotle pineapple mayo and garnish with scallion greens. Serve.