A tasty taco bowl from the UW-Green Bay dietetic interns

Local 5 Live Features

(WFRV) – Need some help getting a little creative in the kitchen ahead of Cince de Mayo?

The dietetic interns from UW-Green Bay have a great idea for a taco bowl. Here’s the recipe!


Taco filling

  • 1 Tbsp olive oil
  • 2 garlic cloves, minced (2 tsp)
  • 1 lb 93% lean ground turkey
  • Salt and freshly ground black pepper
  • 1 Tbsp chili powder (preferrably 1/2 Tbsp regular 1/2 Tbsp ancho chili powder)
  • 1 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup tomato sauce

For bowls

  • 2 (12 oz) bags riced cauliflower, cooked according to package instructions
  • 1 cup frozen corn, cooked according to package instructions (optional)
  • 3/4 cup shredded Mexican blend cheese
  • 1 cup homemade* or store-bought pico de gallo
  • 1 avocado, sliced
  • Fresh cilantro and lime slices, (optional)


  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

  2. Add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired). 

  3. Cook, turning and breaking up turkey occasionally, until cooked through, 5 – 6 minutes. 

  4. Add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing.

  5. Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 – 5 minutes. 

  6. To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing. 

  7. *For homemade pico de gallo, in a bowl toss together 3 diced Roma tomatoes, 1/4 cup diced yellow onion, 1 small minced garlic clove, 2 Tbsp minced cilantro, 1 Tbsp lime juice and season with salt and pepper to taste.

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