Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground turkey (454g)
  • 1 small yellow onion, finely chopped (about 1 cup) (140g)
  • 2 cloves garlic, minced
  • 1 packet (about 1 oz/28g) taco seasoning (low sodium preferred)
  • 1/2 cup water (120ml)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium red bell pepper, diced (about 1 cup) (150g)
  • 1 small yellow onion, diced (about ½ cup) (70g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 medium head cauliflower, riced (about 4 cups) (400-500g riced)
  • Salt and black pepper to taste
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Salsa

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add ground turkey and onion; cook, breaking up the turkey with a spoon, until turkey is browned and onion is softened. Drain any excess grease.
  2. Stir in minced garlic, taco seasoning, and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
  3. In a medium saucepan, heat olive oil over medium heat. Add diced red bell pepper and onion; cook until softened. Stir in minced garlic and cook until fragrant.
  4. Stir in diced tomatoes (undrained), chili powder, cumin, and smoked paprika. Bring to a simmer.
  5. Add the riced cauliflower to the tomato mixture. Stir well to combine. Cover and cook until cauliflower is tender-crisp, about 5-7 minutes. Season with salt and pepper to taste.
  6. Divide the cauliflower Spanish rice among bowls. Top with the seasoned ground turkey and your favorite toppings (cheese, sour cream, avocado, cilantro, salsa, lime wedges). Serve immediately.