A customizable dinner for a flavorful weeknight meal - perfect for accommodating the whole family!
Ingredients
1 cup
Cauliflower crumbles/rice
(substitute with brown rice or quinoa)
1/2 tbsp
Olive Oil, Extra Virgin
2 clove(s)
Garlic
(minced)
1 fruit
Lime
(juiced)
2 tbsp
Cilantro (coriander)
(fresh, chopped)
227 gm
Beef, ground, extra lean
(or shredded chicken)
1/4 tsp
Cumin
1/3 tbsp
Chipotle Paste
(optional)
1 medium
Red onion
(cut into strips)
1 medium pepper(s)
Green bell pepper
(cut into strips)
1 medium pepper(s)
Red bell pepper
(cut into strips)
1/2 tsp
Oregano, dried
1/4 tsp
Red pepper flakes
(optional)
1/2 tsp
Sea salt, fine
1/4 tsp
Black pepper
1 head
Lettuce, romaine
(shredded; topping)
4 tbsp
Guacamole
(store-bought or homemade; topping)
4 tbsp
Salsa, ready-to-serve
(store-bought or homemade; topping)
Instructions
In a blender or food processor, chop the cauliflower until it resembles grains of rice.
In a skillet over medium heat, add the olive oil and garlic, then cook for 30-60 seconds until fragrant. Add the cauliflower to the skillet and cook, stirring regularly, until the cauliflower begins to brown (5-8 minutes). Transfer the cauliflower to a bowl, squeeze in the juice of one lime, add the fresh cilantro, mix to combine, and set aside.
Add the ground beef, cumin, and chipotle paste to the skillet and cook over medium heat for 10 minutes, or until beef is cooked. Set aside on a plate or glass bowl/container.
Add the red onion strips to the skillet and sauté for 3 minutes over medium heat. Add green and red bell pepper strips and sauté for 5 more minutes. Add the oregano, red pepper flakes (optional), salt, and black pepper and continue cooking until the vegetables are soft (about 2 minutes).
To assemble the bowls, simply divide the cauliflower rice, ground beef, and sautéed vegetables between 4 bowls and add the toppings.
