Za'atar Spiced Turkey & Cauliflower Rice Pilaf Power Bowls with Pomegranate-Date Glaze
This flavor-forward power bowl combines lean ground turkey with aromatic za'atar spices and riced cauliflower for a low-carb, high-protein base. Finished with jewel-toned pomegranate seeds and an ultra-simple date glaze, it's a nutrient-dense meal exploding with Middle Eastern flavors. Perfect for meal prep or post-workout fuel!
Ingredients
- 1 lb lean ground turkey (93% lean)
- 3 tbsp za'atar seasoning blend
- 1 tsp sumac
- 4 cups riced cauliflower (fresh or frozen)
- 1 cup chopped parsley
- 1/2 cup pomegranate seeds
- 1/4 cup toasted pine nuts
- 2 tbsp olive oil
- For Glaze:
- 3 medjool dates, pitted
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
Instructions
- Make glaze by blending dates, pomegranate molasses, lemon juice, and 2 tbsp hot water until smooth.
- Heat olive oil in large skillet over medium-high. Add turkey, breaking into crumbles.
- Cook turkey 5 minutes until lightly browned, then stir in za'atar and sumac.
- Push turkey to one side; add cauliflower rice to empty space. Cook 4 minutes undisturbed.
- Toss cauliflower and turkey together. Cook 3 more minutes until cauliflower is tender-crisp.
- Divide mixture among 4 bowls. Drizzle generously with date glaze.
- Top each bowl with fresh parsley, pomegranate seeds, and pine nuts.
- Optional: Add sliced cucumber or microgreens for freshness.
Chef's Note
Toast your za'atar in a dry pan for 30 seconds before adding to maximize its floral, tangy flavor profile!
Make-Ahead Tips
Store components separately; glaze lasts 5 days refrigerated.
Substitutions
Ground chicken for turkey, walnuts for pine nuts, beet molasses for pomegranate molasses