Paleo burrito bowl with cauliflower rice
Everything you want from a burrito bowl, built on cilantro-lime cauliflower rice: spiced ground beef with onion and red pepper in a little tomato sauce, fresh pico de gallo, crisp romaine and cool avocado. Forty minutes, four big bowls, and the beef reheats well for lunch.
- Time
- 40 min (20 prep + 20 cook)
- Servings
- 4
- Per serving
- 458 kcal
- Protein
- 33 g
Ingredients
Pico de gallo
- 3 medium tomatoes, diced
- 1/4 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 1 1/3 lb (90 % lean) ground beef (90% lean)
- 3 cloves garlic, minced
- 1 tbsp chili powder, a mild one
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 1/4 tsp salt, divided
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1/3 cup water
Cilantro-lime rice
- 1 tbsp avocado oil
- 1 1/2 lb frozen or fresh riced cauliflower cauliflower rice
- 2 tbsp lime juice
- 1/3 cup fresh cilantro, chopped
- 1 small head romaine lettuce, shredded
- 1 large avocado, diced, on the day you eat it
Steps
- Stir the tomato, red onion, cilantro and lime juice together with a pinch of the salt. Set the pico de gallo aside to get juicy.
- Heat the olive oil in a large skillet over medium-high heat and soften the onion and pepper for 4 minutes. Add the beef and cook for 6–7 minutes, breaking it up, until browned with no pink left and 160°F. Spoon off any fat pooling in the pan.
- Stir in the garlic, chili powder, cumin, paprika, oregano, 1/2 teaspoon of the salt and the pepper and cook for 1 minute until it smells toasty. Stir in the tomato paste and water and simmer for 3–4 minutes, until the beef is coated in a thick sauce.
- Meanwhile, heat the avocado oil in a second large skillet over medium-high heat and cook the cauliflower for 5–6 minutes, stirring now and then, until tender and most of the steam has gone. Take off the heat and stir in the lime juice, cilantro and 1/2 teaspoon of salt.
- Divide the cauliflower rice among four bowls and top with the beef, romaine, pico de gallo and avocado. Keep the beef, rice and pico in separate boxes for up to 3 days and add the romaine and avocado on the day. The beef freezes 3 months.
Good to know
Why not a packet of taco seasoning?
Most packets contain sugar, cornstarch or wheat, which is why this mixes its own from five spices you probably already have.
Can I use a fattier mince?
Yes, 80 % lean is juicier and a little cheaper; drain it well after browning. It lands at about 59 instead of 64.
Alternative
Per
- Calories
- 87
- Protein
- (29%)
- 6 g
- Fat
- (53%)
- 5 g
- Carbohydrates
- (18%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 181 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1833 kcal goes into the pot and 2463 g of ingredients comes out as about 2106 g of food: 87 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.