Al Pastor Turkey Taco Bowls

About This Recipe

Extra lean ground turkey in the classic sweet and spicy chili paste combined with a cilantro lime half calorie rice blend, black beans, and fire roasted corn.

Ingredients

• 2 pounds Extra Lean Ground Turkey
• 20 oz can Pineapple Tidbits in Juice (juice and pineapple separated)
• 4 oz can Chipotle Peppers in Adobo Sauce
• 1 Tablespoon Ancho Chili Powder (or your choice of chili powder)
• 1/2 Tablespoon Garlic Powder
• 1/2 Tablespoon Dried Oregano
• 1/2 Tablespoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 teaspoon Allspice
• 2 Tablespoons 30g Cider Vinegar
• 1 oz Achiote Paste*
• 4 cups Cooked Jasmine Rice
• 12 oz bag Frozen Cauliflower Rice
• Juice of 1 Lime
• 2 handfuls Freshly Chopped Cilantro
• 2 cans Black Beans
• 3 cups 414g Frozen Fire Roasted Corn

Instructions

1. To Make the Ground Turkey
2. Add the juice from the canned pineapple (set the remaining pineapple tidbits aside) and remaining sauce ingredients to a food processor and blend until smooth. Set aside.
3. In a large skillet over medium-high heat, brown the ground turkey on one side for 3-4 minutes before breaking apart and fully cooking.
4. Once the turkey is fully cooked, add the sauce and cook for 2-3 minutes until the sauce thickens. Reduce the heat to low and add the reserved pineapple. Gently simmer while you prepare the rice, beans, and corn.
5. To Make the Sides
6. Mix the rice and cauliflower rice together with the lime juice and chopped cilantro.
7. Place the black beans and corn in bowls and microwave or heat in small saucepans on the stovetop.
8. See the notes below for recommended serving sizes and nutrition facts. Garnish bowls with pickled onions and jalapeño peppers, queso cotija or queso fresco, fresh cilantro, nonfat Greek yogurt or sour cream, and guacamole or fresh avocado.