Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 tbsp avocado oil
  • 2 tbsp chipotle pepper in adobo, minced
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 head cauliflower, riced
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 2 large ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup red onion, finely diced
  • 2 cups shredded romaine lettuce
  • 1 lime, cut into wedges

Instructions:

  1. Dice the red onion, halve the cherry tomatoes, and shred the romaine lettuce. Place them in a prep bowl.
  2. Dice the avocados and immediately toss them with a squeeze of lime juice. Note: This prevents the fruit from turning brown.
  3. Pulse cauliflower florets in a food processor until they look like grains of rice.
  4. Heat a large cast iron skillet over medium high heat with 1 tablespoon of avocado oil.
  5. Add the ground beef to the pan, spreading it evenly. Leave it undisturbed for 3-4 minutes until a deep brown crust forms.
  6. Break the beef into crumbles with a spatula. Stir in the minced chipotle pepper, cumin, garlic powder, smoked paprika, sea salt, and black pepper. Cook for another 5 minutes until fully browned and fragrant, then remove from the pan.
  7. In the same skillet, add the remaining 1 tablespoon of avocado oil and sauté the riced cauliflower until tender but not mushy.
  8. Stir the lime juice and chopped cilantro into the cauliflower rice.
  9. Assemble the Beef Avocado Bowl by layering romaine lettuce, cherry tomatoes, red onion, chipotle beef, and lime cauliflower rice.
  10. Top with the diced avocado and serve with lime wedges.