This recipe is very tasty, but more than that it is very portable and customizable. I take this for lunch quite a bit because of how easy it is. You can also add unique toppings when you make it, giving it a bit of variety each time.
Personally, I like to layer my “To Go” taco bowls in a Mason jar, like you see here. Start by adding your toppings to the bottom, followed by the taco meat, and finally, the rice. The idea is that you should be able to turn the jar upside down and empty the contents into a bowl to eat when ready.
Turkey Taco Bowls with Spanish Cauliflower Rice
- 2 tbsp avocado or olive oil
- 1.5 lbs ground turkey
- ⅓ cup chopped white onion
- 1 tbsp chili powder
- 3 tsp cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 2 tsp minced garlic
- 1 tsp oregano
- 1 tsp salt
- 3 tbsp tomato paste
- ¼ cup apple cider vinegar
- ½ cup chicken broth
- Jalapenos optional - for toppings
- Avocados optional - for toppings
- Tomatoes optional - for toppings
- Spinach optional - for toppings
- Cilantro optional - for toppings
Spanish Cauliflower Rice Ingredients:
- 1-2 bags of cauliflower rice or one large cauliflower head
- 1 tbsp olive oil or avocado oil
- ½ cup diced onion
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp salt + more to taste
- 2 tbsp tomato paste
- ¼ - ½ cup chicken or vegetable broth
Make your taco meat first. Heat a large skillet over medium head and add oil and chopped onion. Let it cook for a couple minutes, then add in your ground turkey and cook until it is no longer pink.
While the meat is cooking, mix all of your spices in a small bowl - starting with the chili powder through the salt. Evenly add in the spices to the meat when it is no longer pink. Now mix in the tomato paste, apple cider vinegar and chicken broth. Turn up the heat slightly and continue to stir and mix until everything is evenly coated and cooked. Reduce temperature and let it simmer for 3-5 minutes, or until most of the liquid is completely absorbed.
Heat another large skillet to medium heat and add in the oil and onion for the cauliflower rice. Let cook about 3 minutes, then add the garlic. Saute another 2 minutes.
Add in the riced cauliflower, salt & cumin. Stir everything together.
Turn up the heat to medium-high and add in tomato paste and 1/4 cup chicken broth. Continue to stir until the tomato paste has thinned and evenly coated all of the rice. If the rice is too dry, feel free to add in a bit more chicken broth (slowly). Continue to cook until the liquid dissolves.
Make your taco bowls! Start by layering the cauliflower rice on the bottom, top with the taco meat and follow it up with all of your favorite Paleo-approved toppings! I usually top it with avocado, spinach, jalapenos, tomatoes, cilantro, and even sometimes some hot salsa.