This bowl is a delicious, healthy and filling way to enjoy taco night. It’s perfect for those avoiding gluten, dairy or following a whole foods or Paleo diet.
2 delicata squashes cut in half, seeds scooped out
1 head cauliflower cut into small florets
1 cup baby spinach
2 zuchini spiralized
juice from 1 lime
Avocado or coconut oil for coating vegetables
1 lb. Ground Pasture-raised Turkey
1 tbsp. Chili Powder
¼ tsp. Garlic Powder
¼ tsp. Onion Powder
¼ tsp Crushed Red Pepper Flakes
¼ tsp. Dried Oregano
½ tsp. Paprika
1 ½ tsp. Ground Cumin
1 tsp. Sea Salt
Salt and Pepper to taste
1 cup Rao’s marinara sauce
¼ cup chopped parsley for garnish
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Coat the flesh side of squash with oil, season with salt and pepper and place cut side down on baking sheet. Roast for 40-45 minutes or until soft. Remove from oven.
Toss cauliflower with avocado oil, season with salt and pepper and roast for about 15 minutes. Then toss and drizzle zucchini noodles with oil, season salt and pepper and add to baking sheet with cauliflower and cook both for 10 – 15 min. more or until desired amount of browning and tenderness. Remove both from oven.
Place ground turkey meat in a large skillet over medium heat. Cook meat, breaking up with a wooden spoon until cooked through, about 10 minutes.
Add chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin and salt.
When meat is evenly spiced add marinara sauce. Cook until everything is well combined.
Mash avocado, add lime juice and season with salt and pepper.
Assemble the bowl by filling the squash with meat, spinach and cauliflower. Top with smashed avocado. Plate the zucchini noodles and salsa. Enjoy!