Hello to a new favorite weeknight dinner! These Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients. A dinner that tastes amazing that you can feel great about eating!
2 (12 oz)bags riced cauliflower, cooked according to package instructions
1cupfrozen corn,cooked according to package instructions (optional)
3/4cupshredded Mexican blend cheese
1cuphomemade* or store-bought pico de gallo
1avocado, sliced
Fresh cilantro and lime slices, (optional)
Instructions
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.