Taco Bowls

Ingredients

• 1 Tbsp olive oil
• 2 garlic cloves, )
• 1 lb 93% lean ground turkey
• Salt and freshly ground black pepper
• 1 Tbsp chili powder )
• 1 1/2 tsp ground cumin
• 1/8 tsp cayenne pepper )
• 1/2 cup low-sodium chicken broth
• 1/2 cup tomato sauce
• 2 bags riced cauliflower,
• 1 cup frozen corn, )
• 3/4 cup shredded Mexican blend cheese
• 1 cup homemade* or store-bought pico de gallo
• 1 avocado, sliced
• Fresh cilantro and lime slices, )

Directions

1. Warm the olive oil over medium-high heat in a non-stick 12-inch skillet. Stir in the garlic for 10 seconds, then add the turkey and season it lightly with salt and pepper, about 1/4 tsp each, with room to adjust at the end. Cook for 5 – 6 minutes, turning and crumbling the turkey as it goes, until it is cooked through. Sprinkle in the chili powder, cumin, and cayenne pepper, and keep the mixture moving for another 20 seconds. Add the chicken broth and tomato sauce, let the pan come to a simmer, then turn the heat to low and cook until the sauce has reduced, about 3 – 5 minutes.
2. Build the bowls by dividing the riced cauliflower between bowls. Spoon the turkey mixture over the top, then add corn, cheese, avocados, pico, and cilantro, and serve with limes for spritzing.
3. For homemade pico de gallo, combine diced Roma tomatoes, using 3, with diced yellow onion measured to 1/4 cup, 1 small garlic clove finely minced, cilantro minced to 2 Tbsp, and 1 Tbsp lime juice in a bowl. Season with salt and pepper to taste.