Prep your ingredients. Dice the onion and bell pepper, mince the garlic, and chop the cilantro. Halve the tomatoes, shred the lettuce, and set out your toppings. If using frozen cauliflower rice, let it thaw slightly or break it up so it cooks evenly.

Cook the protein. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the ground turkey or chicken, breaking it up with a spatula. Season with salt and pepper. Cook until browned and no longer pink, about 5–7 minutes.

Add aromatics and seasoning. Stir in the onion, bell pepper, and garlic. Cook 3–4 minutes until softened. Add the taco seasoning and tomato paste, stirring to coat the meat and vegetables.

Simmer for flavor. Pour in the broth and simmer for 2–3 minutes, letting the mixture thicken slightly. Taste and adjust seasoning. If you like heat, add a pinch of cayenne or red pepper flakes.

Cook the cauliflower rice. In a separate skillet, heat another 1 teaspoon oil over medium heat. Add the cauliflower rice with a pinch of salt and pepper. Sauté 4–6 minutes, stirring often, until tender but not mushy. If using frozen rice, cook a bit longer to evaporate moisture.

Warm optional add-ins. If using corn or black beans, stir them into the meat mixture for 1–2 minutes to warm through. This keeps the bowls simple and cohesive.

Build the bowls. Divide the cauliflower rice among bowls. Top with the taco meat mixture. Add shredded lettuce, tomatoes, a dollop of Greek yogurt, a sprinkle of cheese, avocado (if using), and cilantro.

Finish with lime. Squeeze fresh lime over each bowl for brightness. Serve immediately while warm and crisp.