Ingredients
1 lb ground beef (or protein of choice)
1 tbsp taco seasoning
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 yellow onion, sliced
4 cups cauliflower rice, fresh or frozen
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream
1 avocado, sliced or mashed
1/4 cup chopped cilantro
1 lime, cut into wedges
Salsa, for topping
Instructions
1. In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess grease.
2. Stir in taco seasoning and a few tablespoons of water. Simmer for 2-3 minutes until thickened, then set aside.
3. In the same skillet, heat olive oil. Sauté bell peppers and onion for 5-7 minutes until tender-crisp.
4. Meanwhile, prepare cauliflower rice by steaming or lightly sautéing in a separate pan with oil for 3-4 minutes until heated through.
5. Divide cauliflower rice evenly among four bowls to form the base.
6. Top each bowl with the cooked ground beef and sautéed vegetables.
7. Sprinkle shredded cheese over each bowl.
8. Add avocado slices or mashed avocado to each bowl.
9. Top with a dollop of sour cream and a spoonful of salsa.
10. Garnish with chopped cilantro and a squeeze of lime. Serve immediately.
Notes
Customize your burrito bowl with alternate proteins like chicken, steak, or shrimp. For meal prep, store components separately and reheat before assembling. Add toppings like guacamole, pico de gallo, jalapeños, or cotija cheese for variety. Store creamy toppings separately to maintain freshness. This bowl is naturally gluten-free and can be made dairy-free by omitting cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Sautéed
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg