Ground Turkey Fajita Bowls

Ingredients

• 1 1/2 tablespoon olive oil, divided
• 1 large white onion, sliced
• 2 red bell pepper, sliced
• 1 cup corn, thawed
• 1 1/2 teaspoon chili powder, divided
• 1 1/2 teaspoon dried oregano, divided
• 3/4 teaspoon salt, divided
• 1 pound ground turkey
• 1 cup pico de gallo
• 1/2 cup water
• 1 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 cup sour cream
• 2 tablespoon fresh cilantro, chopped, plus more for garnish
• 1 tablespoon lime juice
• 2 cup brown rice, cooked
• 1 large avocado, quartered
• 1 small jalapeño, thinly sliced

Directions

1. Heat 1½ teaspoons oil in a large skillet over medium heat until shimmering. Add sliced onion; cook, stirring occasionally, until translucent, about 3 minutes. Add sliced bell peppers and 1 cup corn; cook, stirring occasionally, until the peppers are crisp-tender, about 5 minutes. Stir in ½ teaspoon each chili powder and oregano and ¼ teaspoon salt; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Transfer to a large plate. Wipe the skillet clean.
2. Heat the remaining 1 tablespoon oil in the skillet over medium heat until shimmering. Add 1 pound ground turkey; cook, stirring often, until no longer pink on the outside, about 3 minutes. Stir in 1 cup pico de gallo, ½ cup water, 1½ teaspoons garlic powder, 1 teaspoon cumin and the remaining 1 teaspoon each chili powder and oregano and ½ teaspoon salt. Continue to cook, stirring occasionally, until the liquid is nearly absorbed, 6 to 8 minutes. Remove from heat.
3. Whisk ½ cup sour cream, 2 tablespoons cilantro and 1 tablespoon lime juice together in a small bowl until combined. Divide 2 cups rice among 4 bowls; top evenly with turkey mixture, bell pepper mixture, quartered avocado and sliced jalapeños. Dollop each bowl with 2 tablespoons sour cream mixture. Garnish with cilantro, if desired.