Dinner time can be such an exhausting experience. Torturous at times! Especially when you’re feeding 5 different mouths, with 5 different tastes and opinions! I’m sure many of you can relate. So when I find a recipe that ALL 5 OF US LOVE, I realized I probably shouldn’t keep it a secret! Today, I’m kicking off a new series called, My Crew Approves and first up are these easy, well-received [by all!] Taco Cauliflower Rice Bowls.
Family-friendly dinner ideas? Yes, please!
T and I have the same taste in food. We basically love it all. Over time and 3 kids later, our dinner routine has evolved into one dinner for us and 2, sometimes 3 different meal items for the boys. I finally said no more!
They always try everything, but if they aren’t a fan of that first bite, it became easier to just fix a PB&J versus argue & make empty threats!
Please tell me I’m not alone!
The littlest is 19 months and is a great eater. We realized he was eating the same dinner with us and the two older ones [7 & 5] needed to get on board or at least try to get them on-board more often.
This year I’m putting a focus on trying recipes I think all of us can eat and enjoy and then putting them into the regular dinner rotation.
Hence, the title “My Crew Approves”. If you like the idea of this series, then I’ll continue to share these tried and true recipe ideas!
TACO CAULIFLOWER RICE BOWLS
When I first made this Taco Cauliflower Rice Bowl Skillet, it was an instant winner! Yes, all 5 of us approved! We actually devoured it and then even had seconds!
Even our picky eater loved it!
The riced cauliflower replaces regular rice and they didn’t even notice the difference!
This Taco Cauliflower Rice Bowl checks several of our meal-time boxes:
- healthy
- quick
- kid-friendly
- reheats well for left-overs
- Bonus: It tastes like Taco Tuesday no matter when you make it! We loooove Mexican food in this house 😉
I originally sourced this recipe from Clean Food Crush on Pinterest and slightly adapted it for us!
Here is what I used and how I prepared the meal:
TACO CAULIFLOWER RICE BOWL INGREDIENTS
- 1 lb. lean ground turkey
- 1 Tbsp olive oil
- 1 small onion, diced
- 15 can diced tomatoes, drained
- 15 oz can black beans, rinsed & drained
- 15 can Mexicorn [or regular yellow sweet corn]
- 1 [12 oz] bag frozen cauliflower rice, thawed [ or 1 head cauliflower “riced” using a food processor]
- 1/2 – 1 cup shredded cheese [I used Colby jack]
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- sea salt and fresh ground black pepper to taste
- sour cream
- 1-2 ripe avocados, sliced as a garnish
- green onions, thinly sliced
- 1 small bunch of chopped cilantro
It may seem like a lot of ingredients, but since they all get cooked together in a skillet on the stove top, there really aren’t too many steps to follow!
TACO CAULIFLOWER RICE BOWL DIRECTIONS
- Heat the olive oil in a large skillet over medium high heat.
- Add in the ground turkey, diced onion and seasonings.
- Cook on the stove for about 10-15 minutes, breaking up the meat as you go.
- Once the meat is cooked and slightly browned, stir in the tomatoes, beans, corn and riced cauliflower.
- Simmer for about 5-10 minutes and stir well until thoroughly combined.
- Add in the cheese and continue to stir together until it’s melted within the mixture.
- Season with salt and pepper to taste.
- Serve in bowls and top each one with a dollop of sour cream, fresh cilantro, green onions and avocado slices. *We skipped the cilantro and green onions for the boys, so extra avocado for them because they love it so much!
What do you think?! Will your crew approve?!
If you give it a try, I’d love to hear how it goes over at your house! Also, please share any of your kid-friendly / family-friendly recipe ideas you’ve tried with your little ones!
I’m hoping to share a new post in this series at least once a quarter. Who knows…Maybe more if I keep finding some winners ha!
To see my full recipe gallery, you can head here for dips, appetizers, snacks, entertaining ideas and more!
