Paleo Burrito Bowls & Cauliflower Rice | Min Yx Games Paleo Burrito Bowls & Cauliflower Rice | Min Yx Games
Paleo

Paleo Burrito Bowls & Cauliflower Rice

These easy, filling, totally satisfying Paleo Burrito Bowls are packed with spicy seasoned ground beef, sautéed peppers and onions, cauliflower rice and a quick guacamole.  Served over fried cauliflower rice with a kick for maximum flavor!   They’re family approved, Whole30 compliant and keto friendly too…

Ingredients   [ For 4 to 5 people ]    [  Preparation time : 12 minute  –  Cooking time : 15 minutes  ]

For The Rice

  • 12 oz cauli rice I purchased this pre-“riced”
  • 1 Tbsp coconut oil or other cooking fat
  • 1/2 tsp sea salt
  • 1 Tbsp fresh lime juice
  • 1 Tbsp jalapeño pepper minced
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Dash chipotle powder

For The Beef

  • 1 lb grass fed ground beef 80-85% lean
  • 1 Tbsp coconut oil or other cooking fat
  • 1/2 tsp sea salt
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • Chipotle powder To taste – I added a generous dash
  • 2 Tbsp tomato paste
  • 4 Tbsp water

Peppers & Onions

  • 1 large onion sliced thin
  • 1 large red bell pepper sliced thin
  • 1 Tbsp coconut oil or other cooking fat
  • sprinkle with sea salt

Guacamole

  • 1 large ripe avocado or 2 small
  • 2-3 Tbsp onion minced
  • 1 clove garlic minced
  • 1-2 Tbsp jalapeno peppers minced
  • 1 1/2 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro plus more for garnish

Preparation Method

For Cauli Rice

  1. Heat a large skillet over medium heat and add coconut oil or other fat.
  2. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.
  3. Uncover and stir, then add the jalapeño pepper, salt, seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.

For Beef, Peppers, Onions

  1. Meanwhile in a separate skillet (or the same one after cooking the cauli rice) heat 1 tbsp coconut oil over medium-high heat.
  2. Crumble the beef into the skillet and break up lumps with a wooden spoon or spatula.
  3. Add the salt and all seasonings and cook, stirring occasionally until browned.
  4. Do not drain the fat. Lower heat to medium-low and add the tomato paste and water, stir to combine.
  5. Continue to cook and stir until thickened, then remove to a separate bowl.
  6. Heat the same skillet over medium (keeping juices in skillet) and add 1 tbsp coconut oil.
  7. Add peppers and onions and stir to coat with fat.
  8. Sprinkle with a bit of sea salt to taste, and continue to cook, stirring occasionally, about 5 minutes or until softened and browning, then remove from heat.
  9. To make the guacamole, mash together the avocado with the rest of the ingredients, adjusting seasonings to taste.
  10. To assemble taco bowls, begin with the cauliflower rice, then layer the beef, pepper, and onions, and guacamole.
  11. Garnish with more cilantro and a squeeze of lime juice if desired.\

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