Turkey and Cauliflower Rice Taco Bowls

what you need:

• 1 lb ground turkey
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 jalapeno pepper, chopped finely
• 1/2 white onion, chopped finely
• 6 oz tomato paste
• 12 oz frozen cauliflower rice
• 1 can black beans, no added sodium, drained and rinsed
• Shredded lettuce
• Guacamole or avocado
• Salsa

what you need to do:

In a large nonstick pan, add the ground turkey and cook until browned. Drain the grease as best as you can!

Add in the garlic, salt, cumin, chili powder, paprika, and oregano. Stir to combine. Add the tomato paste, and then fill up the can with water and add the water. Repeat this, adding two cans of water total.

Stir to combine well, breaking up the tomato paste with the spoon. Once the paste has been mixed in well, add in the jalapeno and onion. Stir well. Cover and let cook for 10 – 12 minutes, or until the onions are soft and translucent.

Add in the frozen cauliflower and stir well, making sure to coat every piece of the cauli with the sauce so it can defrost and cook. Cover and let simmer for 2 – 3 minutes, until it has softened. Add in the beans and stir well. Cover and let simmer for an additional 2 – 3 minutes, or until the beans are heated and soft.

Serve by scooping onto a bed of shredded lettuce and top with guac/avocado and fresh salsa!

This should make enough for about 4 – 5 meals.