Turkey Taco Rice Bowl with Pico de Gallo & Avocado Slices

Directions

1. Rinse the rice under cold water in a colander, drain, then transfer it to a small saucepan. Add water and bring to a boil over high heat.
2. While the rice comes to a boil, wash and dry all produce. Quarter the grape tomatoes and place them in a medium bowl, then finely chop the cilantro leaves and add them. Juice the lime and stir it into the cilantro and tomatoes. Dice half of the red onion into 1/4-inch pieces and split the dice between the pico bowl and a separate small bowl.
3. When the liquid boils, stir the rice, cover the pan, and reduce heat to low. Let it simmer until the liquid is absorbed, about 15–18 minutes, then keep the pan off heat and let the rice stand, still covered, for 5 minutes.
4. Add coconut oil to a nonstick skillet and preheat over medium heat. Add the remaining diced onion and cook, stirring often, until softened, about 3–4 minutes.
5. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and crumbly, 3–4 minutes.
6. Stir the prepared spice mix (chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper) into the turkey and onions; cook for 15–30 seconds until fragrant and well combined.
7. Season the pico de gallo with salt and pepper; toss to blend.
8. Cut the avocados in half, remove the pits, and scoop or slice the flesh into thin pieces; transfer to a small bowl for serving.
9. Uncover the rice and fluff it with a fork.
10. To serve, divide the rice among bowls, top with the turkey mixture, pico de gallo, and avocado slices.