Directions

1Heat oil over medium-high heat, stir in rice and turkey, cook for 2 minutes. Stir in taco seasoning until well combined. Pour in broth, heat to boiling, reduce heat and cook 20 minutes or until broth is almost absorbed.

2Meanwhile stir together yogurt and hot sauce. Set aside.

3Stir kale mix, black beans and pineapple into skillet. Heat 3 to 4 minutes until heated through and broth is completely absorbed.

4Divide rice mixture among serving bowls, top with avocado and cherry tomatoes. Drizzle with spicy yogurt. Serve with lime wedges, if desired.