Print
Description
A healthy, low-carb twist on a classic burrito bowl, using cauliflower rice as the base topped with seasoned ground beef, fresh vegetables, cheese, and creamy toppings for a satisfying meal.
Ingredients
- 1 lb ground beef
- 2 cups cauliflower rice
- 1 tablespoon taco seasoning
- 1 large avocado, sliced
- 2 Roma tomatoes, diced
- 1/2 red onion, finely diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.
- Stir in the taco seasoning and a splash of water, simmering for a few minutes until the flavors are well combined.
- In a separate pan or the microwave, steam the cauliflower rice until tender but not mushy.
- Divide the cauliflower rice into four bowls as the base.
- Layer the seasoned beef over the rice, followed by the diced tomatoes, red onion, and shredded cheese.
- Garnish each bowl with avocado slices, a dollop of sour cream, and a sprinkle of fresh cilantro.
Notes
- This recipe is naturally gluten-free and can be customized with additional low-carb veggies like bell peppers or lettuce.
- For a spicier version, add jalapeños or extra taco seasoning.
- Store leftovers in an airtight container in the fridge for up to 3 days.