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Turkey Taco Skillet with Cauliflower Rice

Makes 2 Servings



1/2 tsp Avocado Oil

227 grams Extra Lean Ground Turkey

1/4 Yellow Onion (chopped)

1/2 Red Bell Pepper (diced)

1/2 Yellow Bell Pepper (diced)

1 1/2 tsps Chili Powder

1/2 tsp Paprika

1/2 tsp Cumin

1/8 tsp Sea Salt

1 cup Diced Tomatoes (drained)

2 1/2 cups Cauliflower Rice

1/2 Avocado (sliced, optional)

2 tbsps Cilantro (chopped, optional)


  1. Heat a skillet over medium heat and add the avocado oil. Add the ground turkey, onion, red bell pepper, yellow bell pepper, chili powder, paprika, cumin, and sea salt. Cook for 10 to 15 minutes or until cooked through. Add the tomatoes, stir well and remove from heat.

  2. Divide the cauliflower rice into bowls then top with the turkey, avocado and cilantro. Enjoy!


Cauliflower Rice: Can be served raw or cooked. To cook your cauliflower rice, saute in a skillet for 5 to 7 minutes before serving.

Vegan & Vegetarian: Use cooked lentils instead of ground turkey.

Save Time: Use pre-riced cauliflower.

Dairy-Lover: Top with Greek yogurt or grated cheese.

Leftovers: Store in the fridge for up to three days.

No Avocado Oil: Use coconut or olive oil instead.

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