Ingredients
- 1 pound of ground turkey
- 1 clove of garlic – chopped
- 1 teaspoon each of cumin, paprika, chili powder and dried oregano
- 1 package of rice cauliflower – about 12 oz or 2.5 cups
- 1 can black beans – I used Trader Joe’s Cuban Style (they are low in sodium but have extra flavor)
- 1 cup frozen (or canned) corn
- 1/4 cup red onion – sliced very thin
- 1 avocado – diced
- 1/2 cup chopped tomatoes
- salt and pepper to your taste
- 1 small container of plain yogurt (something around 5oz) or sour cream
- 1 tablespoon hot sauce, such as Franks or Sriracha
Instructions
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In a large, deep skillet heat 1 tablespoon of olive oil. Once hot add in garlic and saute until fragrant, about 2 or 3 minutes.
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Add into the same pan the ground turkey, cumin, paprika, chili powder, oregano, salt, and pepper. Brown the turkey until cooked through.
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Meanwhile, warm the cauliflower and black beans. Separately, you can place each in their own microwave-safe bowl and heat for a few minutes or you can place each in their own and heat on the stove top. Your choice. (I went with the microwave because I used paper bowls and it made for less dishes to wash.)
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Make the Sauce. Place the yogurt in a small bowl, add the hot sauce and mix well. To achieve the pretty zig-zag drizzle, I put the yogurt mixture into the corner of a zip lock bag and piped on the sauce. Alternatively, you can dollop on a spoonful from a spoon.
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Assemble the bowl. Spoon half the cauliflower into a shallow bowl. Next spoon on the turkey and toppings, diced tomatoes, red onion, avocado, and the yogurt hot sauce.
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Serve while warm.
Notes
Another great thing about this recipe is, it’s easy to make a large batch and meal-prep it for the entire week! It reheats great, just leave off the yogurt sauce until ready to eat.