Save to Pinterest The skillet was too hot, and the beef hit the pan with a loud sizzle that made me jump back. I laughed at myself, turned the heat down, and kept stirring. That night I was craving something hearty but didnt want the carb crash, so I threw together what I had: ground beef, a bag of cauliflower rice, and half an avocado that was perfectly ripe. What came out of that pan tasted better than any burrito Id eaten in months.
I made this for my sister when she came over complaining about her jeans feeling tight. She was skeptical about cauliflower rice until she tasted it soaked in all those beef drippings and spices. By the end of her bowl, she was quiet, scraping up every last bit with her fork. She texted me two days later asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Ground beef (85% lean): The fat content here matters because it keeps the meat juicy and helps carry all those warm spices without drying out.
- Olive oil: A little goes a long way to start the aromatics without adding heaviness, and it coats the vegetables just enough to soften them quickly.
- Yellow onion: Dicing it small means it melts into the beef and sweetens as it cooks, building a savory base you can taste in every forkful.
- Garlic: Fresh minced garlic releases a sharp, bright flavor that mellows into something almost buttery when it hits the hot pan.
- Red bell pepper: It adds a pop of color and a slight sweetness that balances the heat from the spices beautifully.
- Chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne: This spice blend is what makes the beef taste like it came from a taco truck, smoky and a little complex.
- Cauliflower rice: It soaks up flavor like a sponge and crisps at the edges if you dont stir it too much, giving you that satisfying bite.
- Butter: Just a tablespoon turns cauliflower rice from bland to rich and gives it a golden finish.
- Romaine lettuce: The crunch is essential; it keeps the bowl from feeling too soft and adds freshness that cuts through the richness.
- Cherry tomatoes: Halved tomatoes burst with juice and acidity, waking up your palate with every few bites.
- Avocado: Creamy and mild, it cools down the spice and adds healthy fats that make the bowl more satisfying.
- Cheddar cheese: A handful of sharp cheddar melts slightly from the warm beef and adds a salty, tangy note.
- Sour cream or Greek yogurt: This dollop adds tang and creaminess, and Greek yogurt sneaks in extra protein if you want it.
- Cilantro: Fresh cilantro brightens everything with its herbal, citrusy punch, though you can skip it if youre not a fan.
- Lime wedges: A squeeze of lime at the end ties all the flavors together and makes the whole bowl taste alive.
Instructions
- Mix your spice blend:
- In a small bowl, stir together chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if you like heat. Having this ready means you can season the beef all at once without scrambling.
- Heat the skillet:
- Set a large nonstick or cast-iron skillet over medium-high heat and add olive oil. When the oil shimmers and moves easily across the pan, youre ready to cook.
- Soften the aromatics:
- Toss in diced onion and let it cook for about 3 minutes, stirring occasionally, until it turns translucent and starts to smell sweet. Add minced garlic and diced red bell pepper, cooking another 2 minutes until everything softens and the garlic smells toasty.
- Brown the beef:
- Push the vegetables to one side and add the ground beef to the empty half of the skillet. Break it up with a spoon and let it cook undisturbed for a minute or two so it gets a nice brown crust, then stir and cook for 5 to 6 minutes total until no pink remains.
- Season generously:
- Sprinkle your spice blend over the beef and vegetables, stirring well so every piece is coated. Let it cook for 2 more minutes so the spices bloom and become fragrant, then taste and add salt and black pepper as needed.
- Cook the cauliflower rice:
- Wipe out half the skillet or grab a second pan, then melt butter or add olive oil over medium heat. Add cauliflower rice, season lightly with salt, and cook for 4 to 5 minutes, stirring occasionally, until tender but still with a little bite.
- Build your bowls:
- Divide shredded romaine among four bowls, then spoon a portion of seasoned beef over each. Add a scoop of cauliflower rice beside or underneath the beef.
- Add the toppings:
- Scatter halved cherry tomatoes, diced avocado, and shredded cheddar over each bowl. Drop a dollop of sour cream or Greek yogurt on top and finish with a sprinkle of chopped cilantro.
- Serve with lime:
- Set a lime wedge on the side of each bowl. Squeeze it over everything right before you dig in for that bright, tangy lift that makes the whole dish sing.
Save to Pinterest One Sunday I packed these bowls into containers and took them to a potluck where everyone else brought pasta salads and casseroles. My friend Dave, who swears he hates cauliflower, went back for seconds and asked if I was secretly a meal prep coach. I wasnt, but that day I realized this bowl could win over just about anyone. It wasnt trying to be anything other than flavorful, colorful, and satisfying, and sometimes thats all food needs to be.
Storing and Meal Prep
Keep the beef, cauliflower rice, and toppings in separate containers in the fridge for up to three days. The beef reheats beautifully in the microwave or on the stovetop with a splash of water to loosen it. Cauliflower rice can be eaten cold or warmed, and the fresh toppings stay vibrant if you store them separately. When youre ready to eat, just build your bowl fresh and it tastes like you just cooked it.
Swaps and Variations
Ground turkey or chicken work perfectly if you want something leaner, though theyll cook a bit faster so watch them closely. For extra heat, toss in pickled jalapeños or fresh sliced ones with the toppings. If youre avoiding dairy, skip the cheese and sour cream and use coconut yogurt or make a quick avocado crema by blending avocado with lime juice and a pinch of salt. You can even swap cauliflower rice for shredded cabbage if you want a raw, crunchy base instead.
Serving Suggestions
These bowls are filling on their own, but if youre feeding a crowd, set out extra toppings like salsa, hot sauce, or sliced radishes so everyone can customize. A side of tortilla chips (for those not watching carbs) or a simple cucumber salad with lime and chili powder makes a great contrast. I like to serve them family-style with all the components in separate dishes so everyone can build their own bowl exactly how they like it.
- Offer hot sauce or salsa verde on the side for anyone who wants more kick.
- Add sliced radishes or pickled red onions for extra crunch and tang.
- Serve with lime sparkling water or iced tea to keep the meal light and refreshing.
Save to Pinterest This bowl has become my go-to when I want something that feels indulgent but keeps me on track. Its proof that eating well doesnt have to mean giving up flavor or satisfaction.
Recipe Questions & Answers
- → Can I make this burrito bowl ahead of time?
Yes, store the seasoned beef, cauliflower rice, and toppings separately in airtight containers for up to 3 days. Assemble individual bowls when ready to eat for the freshest taste and texture.
- → What can I substitute for ground beef?
Ground turkey or ground chicken work beautifully for a lighter option. You can also use ground pork or a plant-based meat alternative while keeping the same seasoning blend.
- → How do I make cauliflower rice from scratch?
Pulse raw cauliflower florets in a food processor until they resemble rice grains. You can also grate a whole cauliflower head using a box grater for a similar texture.
- → Can I make this bowl dairy-free?
Absolutely. Skip the cheddar cheese and replace sour cream with coconut yogurt or make an avocado crema by blending avocado with lime juice and a pinch of salt. Use olive oil instead of butter for the cauliflower rice.
- → How can I add more heat to this bowl?
Include the optional cayenne pepper in the seasoning mix, add pickled or fresh sliced jalapeños, use a spicy salsa, or drizzle with your favorite hot sauce before serving.
- → Is this bowl keto-friendly?
Yes, with only 10g of carbohydrates per serving, this burrito bowl fits well within most ketogenic diet plans. The cauliflower rice keeps carbs low while providing satisfying volume.