NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

3 oz Ground Turkey

2 cups Cauliflower Rice

1 cup Asparagus

1/2 cup Sweet Corn

1/4 cup Black Beans

1/4 Avocado

2 tbsp Pico de Gallo

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears and corn kernels with half of the olive oil, salt, and pepper, then roast for 12 minutes until tender and slightly charred.

• 3

  In a large non-stick skillet, brown the ground turkey over medium heat until fully cooked, seasoning with a pinch of cumin and chili powder.

• 4

  Push the turkey to one side and add the shrimp to the skillet, sautéing for about 3 minutes until they are pink and opaque.

• 5

  In a separate pan, sauté the cauliflower rice with the remaining olive oil for 5 minutes until it reaches a tender, rice-like consistency.

• 6

  Assemble the bowl by placing the cauliflower rice at the base and topping it with the turkey, shrimp, roasted asparagus, corn, and black beans.

• 7

  Finish the dish with fresh avocado slices and a generous scoop of pico de gallo for a bright, clean flavor profile.