Ingredients
1tbspolive oil
2clovesgarlic,(2 tsp) minced
1lbground turkey,93% lean
salt and black pepper,freshly ground
1tbspchili powder,preferably ½ tbsp regular and ½ tbsp ancho chili powder
1½tspcumin,ground
⅛tspcayenne pepper,optional
½cupchicken broth,low sodium
½cuptomato sauce
12ozriced cauliflower,(2 bags) cooked according to package instructions
1cupcorn,frozen, cooked according to package instructions, optional
¾cupMexican blend cheese,shredded
1cuppico de gallo,homemade or store bought
1avocado,sliced
cilantro,fresh, optional
lime slices,optional
Preparation
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add garlic and saute for 10 seconds, then add turkey and season lightly with ¼ teaspoon each of salt and pepper, add more at the end as desired.
Cook, turning and breaking up turkey occasionally for 5 to 6 minutes until cooked through.
Add in chili powder, cumin, and cayenne pepper and cook for 20 seconds longer while tossing.
Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low, and let simmer for 3 to 5 minutes until the sauce has reduced.
To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro, and limes for spritzing.
Serve and enjoy.
