Turkey Taco Rice Bowl with Pico de Gallo & Avocado Slices

A quick rice bowl with seasoned ground turkey, fresh pico de gallo, and creamy avocado slices. Simple pantry spices and bright lime make it tasty in 35 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Step 2

Wash and dry the fresh produce.

Step 3

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Step 4

Quarter the grape tomatoes and transfer to a medium salad bowl (that will hold the pico de gallo salsa).

Step 5

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

Step 6

Juice the lime and add to the salad bowl.

Step 7

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces. Transfer one 1/2 of the diced onion to the salad bowl and the other 1/2 to a small bowl.

Step 8

Add coconut oil to a nonstick skillet and preheat over medium heat.

Step 9

In a small bowl, combine and mix together chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper.

Step 10

Once the skillet is hot, add the remaining onion; cook, stirring frequently, until softened, 3 to 4 minutes.

Step 11

Add the ground turkey to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes.

Step 12

Add the spice mixture to the onion and turkey; stir until fragrant and well combined into the mixture, 15 to 30 seconds.

Step 13

Season the pico de gallo with salt and pepper; toss to combine.

Step 14

Remove the pit from the avocado with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out. Transfer to a small bowl.

Step 15

Uncover the rice and fluff with a fork.

Step 16

To serve, arrange the rice, ground turkey, pico de gallo, and avocado slices in bowls. Enjoy!