Beef Burrito Bowl with Cilantro Lime Cauliflower Rice
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Ingredients
Beef
1 pound lean ground beef
2 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Rice
2 teaspoons coconut oil
1 pound (about 4 cups) cauliflower rice (or prepackaged)
juice of 1 lime
1/4 cup chopped cilantro
season to taste
Pico de gallo
1 cup cherry tomatoes, halved
juice of ½ a lime
1/4 cup diced red onion
2 tablespoons chopped cilantro
pinch of salt
Guacamole
2 avocados, pitted
juice of half a lime
1 clove garlic, minced
1/4 cup diced red onion
2 tablespoons chopped cilantro
pinch of salt
Serving
4 ounces cheddar cheese, freshly grated
plain Greek yogurt
shredded romaine
extra chopped cilantro
hot sauce
Instructions
Start by making the pico de gallo and guacamole. Add the tomatoes to a bowl and add the lime, red onion, cilantro, and salt. Stir to combine and set aside.
Make the guacamole. Add avocados to a bowl and mash with a fork. Add the lime juice, garlic, red onion, cilantro, and salt and mash until desired consistency is reached. Season to taste with additional salt and lime if desired. Set aside.
Preheat a medium skillet to medium/high heat. Add the beef. Cook for a couple of minutes, breaking it up with your spatula. Once it starts to brown, add the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir to combine and cook until fully browned, about 5 minutes. Set aside.
Heat another large skillet to medium/high heat and add the coconut oil. Add the cauliflower rice and cook for 2-3 minutes or until tender and heated through. Add the lime juice and cilantro and season to taste with salt and pepper.
To assemble, add cauliflower rice to a bowl, top with beef, then romaine, then pico de gallo, then shredded cheese, guacamole, greek yogurt, hot sauce, and extra cilantro if desired!
