• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
591
Protein:
35 g
Fat:
44 g
Carbohydrates:
18 g
Sodium:
1597 mg

Credit
Alaina Yvon-Moreau / @deliciously.nourished

Serves: 2
Prep Time: 10 mins
Cook Time: 20 mins
  1. Preheat your oven to 375F. Line a baking sheet with parchment paper. Add cauliflower florets to the baking sheet; drizzle with 1 tbsp avocado oil.
  2. Combine the chili powder, cumin, smoked paprika, garlic powder, black pepper and sea salt in a small bowl; mix well to combine. Sprinkle half of the seasoning blend over the cauliflower and toss until coated. Place the cauliflower in the oven to roast for 20- 25 minutes, or until soft.
  3. Heat a large, oven-proof skillet over medium-high heat. Add the avocado oil and turkey to the pan. Use a spoon to break the turkey up into small pieces and season with remaining seasoning blend. Stirring often, fully cook the turkey until it begins to brown. Once finished, remove the pan from the heat and set aside.
  4. When the cauliflower is cooked, remove the baking sheet from the oven. Place the cauliflower into the skillet with the turkey. Use a spatula to gently combine the cauliflower and turkey. Top the turkey and cauliflower evenly with shredded cheese, followed by the tomatoes, red onion and sliced jalapeno, if using. Place the nachos into the oven and broil until the cheese has melted, about 5-10 minutes.
  5. Remove the skillet from the oven and top with avocado cubes just before serving. Enjoy!

Bon Appetit! Take a photo and share this recipe #ThinkTurkey