Turkey Fajita Bowls with Cauliflower Rice

By Team Turkey
Culinary Setting
Meal Type
Main Course, Entrée
25 MIN

About this Dish

For nights when only a healthy meal will do, don’t sacrifice flavor. Try Turkey Fajita Bowls with Cauliflower Rice for an easy meal that will leave you satisfied and feeling great! Roasted shishito peppers combine with honey jalapeno marinated grilled turkey for flavors that are sure to put a pep in your step. Store-bought cauliflower rice helps the Turkey Fajita Bowls come together quickly for a recipe that saves you time and still takes your taste buds on vacation.

If you’re on a bit of a health-bowl kick, we have just the dishes for your inspiration! Try our Tex-Mex Turkey Kebab Bowl or the Middle Eastern Turkey Kebab Bowl for a taste of how eating healthy doesn’t have to mean eating boring. There’s so much more waiting in the recipes section. If you haven’t checked it out yet, you simply must!

Cooking Style
Grill, Stovetop
Boneless Breast, Turkey Tenderloins
Dish Type


1 lb turkey tenderloin or cutlets, sliced 1/4” thick

1 tbsp honey

1/2 c orange juice

1 jalapeno, sliced

1/2 tsp oregano, fresh or dried

1 tbsp olive oil

1 tsp salt

4 cloves of garlic, crushed

1/2 tsp pepper

1/2 tsp salt

Additional olive oil for grilling

2 c cauliflower rice, frozen

1 tbsp olive oil

1 small red onion, quartered

1 lb shishito peppers

1/2 c fresh or frozen corn

1/2 tsp sea salt

1 avocado, diced

1 c cotija cheese, crumbled

1/4 c hot sauce

1 lime, cut into wedges

Cilantro for garnish



In a shallow bowl, or gallon zip lock bag, combine all of the marinade ingredients and mix until well combined.

Add the sliced turkey, making sure to cover both sides with the marinade.

Let marinate for at least two hours, or overnight.

When it’s time to grill, preheat the grill to medium-high.

Oil the grill to prevent the turkey from sticking: fill a small bowl with additional olive oil; ball up a few paper towels and use grill tongs to dip the balled-up paper towels into the olive oil; once saturated, drag the paper towels over the grates of the grill.

Using tongs, place the slices of turkey on the grates one at a time. Allow to cook for 3-4 minutes on each side until gently charred and juicy and internal temperature reaches 165°F.

Remove from the grill and place on a clean serving platter.


Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the frozen cauliflower rice and cook, stirring occasionally, for 5 minutes. Season with salt and pepper to taste.

Heat olive oil in a nonstick skillet over medium-high heat. Once shimmering add red onion, shishito peppers and corn. Cook until gently softened and the peppers are blistered, remove from heat. Sprinkle it with sea salt.

Slice the grilled turkey into thin strips.

To serve, fill each individual bowl with a bed of cauliflower rice.

Top with grilled turkey, cotija cheese, avocado and a lime wedge.

Drizzle with your favorite hot sauce and garnish with cilantro.