Paleo Colombian-Spiced Ground Turkey and Avocado Bowls

Ingredients

• 1.5 lbs Ground Turkey
• 4 cups Cauliflower Rice
• 2 Avocados
• 1 Onion
• 2 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Chili Powder
• 0.5 tsp Paprika
• 2 tbsp Olive Oil
• 2 tbsp Lime Juice
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large skillet over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil to the skillet and let it heat for 30 seconds. Add the 1 onion, diced into 1/2-inch pieces, and cook, stirring occasionally, until the onion pieces are softened and translucent, which will take about 5 to 7 minutes.
2. 2Add the 2 cloves of garlic, minced, to the skillet. Cook, stirring constantly, for 1 minute, until the garlic becomes fragrant.
3. 3Add the 1.5 lbs of ground turkey to the skillet. Use a spoon to break the turkey into small, uniform pieces and cook for 8 to 10 minutes, stirring occasionally, until the turkey is fully browned and no pink color remains. Carefully tilt the skillet and drain off any excess fat.
4. 4Add the 1 teaspoon of cumin, 0.5 teaspoon of chili powder, 0.5 teaspoon of paprika, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper to the skillet with the turkey. Stir well to combine all ingredients. Cook for 1 to 2 minutes, stirring constantly, until the spices become fragrant.
5. 5While the turkey mixture cooks, prepare the 4 cups of cauliflower rice. Heat a separate large pan over medium heat (350°F / 175°C). Add the 4 cups of cauliflower rice to the pan and sauté, stirring occasionally, for 5 to 7 minutes, until the rice is tender.
6. 6Divide the cooked 4 cups of cauliflower rice evenly among 4 serving bowls. Spoon the spiced ground turkey mixture over the cauliflower rice in each bowl.
7. 7Cut the 2 avocados in half, remove the pits, and scoop out the flesh. Slice the avocado halves into 1/4-inch thick pieces and arrange them over the ground turkey in each bowl. Drizzle the 2 tablespoons of lime juice evenly over the avocado and turkey in all 4 bowls just before serving.

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