Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 2 tbsp beef broth
  • 4 cups cauliflower rice
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp avocado oil
  • 2 cups romaine lettuce, shredded
  • 1 large avocado, sliced
  • 0.25 cup full-fat sour cream
  • 0.5 cup fresh pico de gallo
  • 0.5 cup shredded cheddar cheese

Instructions:

  1. Place a large skillet over medium-high heat. Once shimmering, add the ground beef and break into large chunks. Let sit undisturbed for 2 minutes to develop a brown crust.
  2. Break the beef into smaller crumbles and stir in the chili powder, smoked paprika, cumin, garlic powder, and salt.
  3. Add 2 tablespoons of beef broth to the pan. Scrape the bottom to incorporate the fond and sauté for 1 minute until the liquid evaporates and the spices bloom.
  4. In a separate pan or after removing the beef, sauté the cauliflower rice in avocado oil with salt and lime juice for 3-4 minutes until tender-crisp. Stir in chopped cilantro.
  5. Assemble the bowls by layering the shredded romaine lettuce, cilantro-lime cauliflower rice, and seasoned ground beef.
  6. Top each bowl with equal portions of sliced avocado, sour cream, pico de gallo, and shredded cheddar cheese.