Turkey Taco Bowl

Shredded Lettuce

• 1 iceberg lettuce head (approx. 8 oz), outer leaves removed, quartered

Cilantro-Lime

• 1 garlic clove
• ½ bunch cilantro, leaves and tender stems
• 1 oz lime juice
• 1 oz extra virgin olive oil
• 1 tsp salt

Pico de Gallo

• 3 oz yellow onions, cut into wedges
• 1 jalapeño pepper, destemmed, quartered lengthwise (seeds optional)
• ½ bunch cilantro, leaves and tender stems
• 8 oz Roma tomatoes, quartered
• ½ oz lime juice
• ½ tsp salt, to taste
• ¼ tsp ground black pepper, to taste

Taco Mixture

• 4 oz yellow onions, cut into wedges
• 1 garlic clove
• 1 oz extra virgin olive oil
• 1 oz tomato paste
• 1 ½ tsp chili powder, to taste
• 1 tsp dried oregano
• 1 tsp salt, to taste
• 1 tsp paprika
• ½ tsp ground cumin
• 16 oz ground turkey, broken up into pieces

Rice

• 35 oz water
• 1 tsp salt
• 7 oz long-grain white rice
• 15 oz canned sweet corn, drained and rinsed
• 15 oz canned black beans, drained and rinsed
• 1 oz extra virgin olive oil
• 1 - 2 ripe avocados, sliced (¼ in.)
• 4 oz sour cream
• fresh cilantro leaves, to garnish
• 1 - 2 limes, quartered, to serve