Begin by heating a large skillet to medium heat. Once pan is hot, add the oil and onion. Let it cook for 3 minutes, stiring occationally. Then, add ground turkey and continue cooking until meat is cooked evenly.

While the meat is cooking, get out a small bowl and mix together the spices (chili powder through chipotle powder).

When the meat is no longer pink, coat the meat with the spices. Now mix in tomato paste, apple cidar vinegar, and chicken broth. Turn up the heat a little and continue to let all the ingredients marinate together until the liquid is evenly cooked. Then, reduce to medium low and simmer for 3-5 minutes until most of the liquid is absorbed into the meat. When it is finished cover with a lid until ready to assemble the taco bowls.

You can start the cauliflower rice while the meat is cooking or cook it ahead of of time. A short cut is to use a bag of cauliflower rice from Trader Joes to skip this next step. If not use 1 large head of cauliflower and cut it in half and then another half and remove stem. Chop the cauliflower into chunks. Put it into a food processor and pulse it until it is all ground up. You will probably have to do this in batches.

Heat up a large skillet to medium heat. Add the onion and saute for 3 minutes, then add the garlic and saute for another 1-2 minutes.

Add in riced cauliflower, salt, and cumin. Mix until the mixture is coated with the ingredients.

Add in tomato paste, then 1/4 cup of broth and increase temperature to medium high. Continue to stir until the tomato paste dissolves into the mixture. If the cauliflower rice gets too dry, add in more broth by the tablespoon. If mixture is too wet, continue to cook longer until the liquid is absorbed.

The toppings I used were, tomatos, avocados, green onion, cilantro, salsa, lettuce (chopped romaine) and jack cheese.

First put the spanish cauliflower rice at the bottom, then top it with the ground turkey meat. Then add the lettice and the rest of the toppings and Enjoy!