Taco Bowls Health Veggie Packed Recipe

Tacos Bowls on Repeat

These are so good in fact that I made them twice this week, then when I was at the store I grabbed more cauliflower rice so I could make the again this coming week. Slightly obsessed. It’s pretty much just a bowl full of veggies with lean protein so you can’t go wrong here. Plus it’s super filling.

Shortcuts with This Layered Taco Recipe

The base of these bowls are pre-cut frozen cauliflower “rice” you can find the cauli rice in the freezer section of most grocery stores. Go for pre-shredded cheese. Saves time and less clean up. You can also use store-bought pico de gallo found in the produce section of many grocery stores.

Ingredients for This Recipe

Olive oil Garlic Ground turkey Spices including chili powder, cumin, cayenne pepper, salt and pepper Low-sodium chicken broth Tomato sauce Frozen cauliflower rice Frozen corn Shredded mexican cheese Pico de gallo Avocado Fresh cilantro and lime

Scroll below for printable recipe.

How to Make Taco Bowls

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.

Can Regular Rice Be Used?

Believe it or not we tried these with both cauliflower rice and brown rice and the cauliflower rice won but you can definitely use white or brown rice if that’s what you have on hand.