Mexican Cauliflower Rice Bowl with Spiced Ground Beef
25min
35min
4
557
Chef's Note
For the best cauliflower rice texture, don't overcook it - it should maintain some bite. If you prefer a spicier dish, leave some of the jalapeño seeds in or add a dash of hot sauce to the finished bowl. The cauliflower rice can be made up to 2 days ahead and stored in the refrigerator to save time on busy weeknights.
Tags
Ingredients
1.5 pounds lean ground beef (90/10)
3 tablespoons olive oil
1 large head cauliflower
1 medium red bell pepper
1 medium yellow onion
1 medium jalapeño
4 cloves garlic
1 can (15 oz) black beans
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground coriander
1.5 teaspoons sea salt
1 teaspoon black pepper
1/2 cup chicken broth
2 whole lime
2 medium avocado
1/2 cup fresh cilantro
4 stalks green onions
1 cup cheddar cheese
1/2 cup sour cream
1/2 teaspoon chipotle powder
Instructions
- 1
Prepare the vegetables: Dice 1 yellow onion, 1 red bell pepper, and mince 4 cloves of garlic. Remove seeds and finely dice 1 jalapeño. Chop 1/2 cup of fresh cilantro and slice 4 green onions.
- 2
Cut 1 large head of cauliflower into florets and pulse in a food processor until it resembles rice (work in batches if needed). You should have about 4-5 cups of cauliflower rice.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cauliflower rice and cook for 5-7 minutes until slightly tender but still firm. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Transfer to a bowl and set aside.
- 4
In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1.5 pounds of ground beef and cook for 7-8 minutes, breaking it up with a wooden spoon until browned.
- 5
Add the diced onion, bell pepper, and jalapeño to the beef. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute until fragrant.
- 6
Add 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of coriander, 1/2 teaspoon of chipotle powder, 1 teaspoon of salt, and 3/4 teaspoon of black pepper. Stir to coat the meat mixture.
- 7
Add 2 tablespoons of tomato paste and stir to incorporate. Cook for 1 minute to develop the flavors.
- 8
Add 1 can of drained and rinsed black beans, 1 can of diced tomatoes with their juice, and 1/2 cup of chicken broth. Stir to combine, reduce heat to medium-low, and simmer for 10-12 minutes until the liquid has reduced and the mixture has thickened.
- 9
While the beef mixture simmers, prepare the toppings: Dice 2 avocados, slice 2 limes into wedges, and shred 1 cup of cheddar cheese if not pre-shredded.
- 10
Heat the remaining 1 tablespoon of olive oil in a separate skillet and quickly reheat the cauliflower rice for 2-3 minutes if it has cooled.
- 11
To assemble the bowls: Divide the cauliflower rice among 4 bowls. Top each with a quarter of the beef mixture. Garnish with shredded cheddar cheese, diced avocado, a dollop of sour cream, chopped cilantro, and sliced green onions.
- 12
Serve with lime wedges on the side for squeezing over the top just before eating.
Nutrition Information (per serving)
557
42g
28g
31g
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