Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired).
Cook, turning and breaking up turkey occasionally, until cooked through, 5 - 6 minutes.
Add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing.
Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 - 5 minutes.
To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing.
*For homemade pico de gallo, in a bowl toss together 3 diced Roma tomatoes, 1/4 cup diced yellow onion, 1 small minced garlic clove, 2 Tbsp minced cilantro, 1 Tbsp lime juice and season with salt and pepper to taste.
Recipe source: Cooking Classy
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