gluten free greens paleo sweet potato 

Ground Turkey with Blue Cauliflower Mash & Toasty Brussel Sprouts

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Deconstructed Paleo Bowl Perfection! This dish was so good, and it would make an even better BOWL!
I ended up mixing it all up anyway. Something about the thick mash covering all the different textures and flavors… it’s like a little treasure hunt for your mouth (oh man, I’m a dork).

Yields Serves 2-3

Ground Turkey with Blue Cauliflower Mash & Toasty Brussel Sprouts

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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  • 1 head cauliflower- cut up
  • 1 Maui onion-diced
  • 1 Okinawa sweet potato (blue sweet potato)- small potato- diced
  • 1 tbsp coconut oil
  • 2 cups stock (I used homemade chicken)
  • 1 tbsp mix of garlic, salt & dried parsley
  • 1-2 tbsp solidified coconut fat (I skim if off chilled coconut milk cans)
  • *coconut fat optional
  • For picadillo (ground turkey):
  • 1 lb lean organic ground turkey
  • 1/2 cup cherry tomatoes, halved
  • 1/2 large carrot, small dice
  • 1 tsp minced garlic
  • 1 tbsp Herbs de Provence
  • 1 tsp mustard
  • 1 tsp of salt
  • coconut oil
  • 1 bay leaf
  • 1/2 cup chopped crispy pork belly (bacon or panchetta will work too)
  • Brussel Sprouts:
  • 2 cups of brussel sprouts
  • 3 tbsp coconut oil
  • 2 tbsp minced garlic & lemon zest
  • 2 tsp garlic salt


  • In a large pot, on high, with coconut oil-- saute vegetables (sweet potato, cauliflower & onion). Once onion is tender and the cauliflower is browning, add in all of the stock.
  • Bring to a boil, then lower heat to medium- put a lid on it and simmer for 20 minutes.
  • With a slotted spoon remove all the vegetable from the pot and place in blender.
  • Add in seasoning and a pinch of salt.
  • Blend until smooth.
  • Now is when you'd add in coconut fat, if you're going to use it- I highly recommend it.
  • Blend that in, then you're ready to serve it.
  • Picadillo:
  • In large skillet with lid, heat oil on medium-high until hot.
  • Add in garlic, carrot & bay leaf (this is your sofrito), it's your base of sauteed vegetables and what will flavor the meat.
  • Cook, stirring occasionally for 5 minutes.
  • Add in meat, breaking it up with the spatula, until it is fully crumbled & browned (aprx 8 minutes). Add in cherry tomatoes, mustard and salt.
  • Stir well, and then reduce heat to medium- low and cover.
  • After 5 minutes, there should be some liquid in the skillet, stir again, reduce to low, cover and let simmer until ready to serve- stir occasionally.
  • Brussel Sprouts:
  • Halve
  • Toss in seasonings & oil
  • Use hands to mix well and make sure each half is coated and seasoned.
  • Spread out on sheet pan, bake at 350F for 30min, broil at 500F for 10min.
  • Plate your dish or bowl- sprinkle with fresh cilantro. Boom! Party in your mouth.


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