Tex-Mex Beef Burrito Bowl with Cauliflower Rice

Ingredients

• 1 1/2 cups (160 g) riced cauliflower
• 1 1/2 tsp (7.5 ml) olive oil
• 2 1/2 oz (71 g) ground beef, 95% lean
• 1/2 medium (60 g) red bell pepper, diced
• 1 tsp (2 g) ground cumin
• 1/4 tsp (0.5 g) chipotle chili powder
• a pinch of fine sea salt
• 1/3 cup (60 g) black beans, no salt added, rinsed
• 1/4 cup (65 g) tomato salsa
• 1/4 (34 g) avocado, sliced
• 1 tbsp (15 ml) fresh lime juice

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Method

1. Toast the cauliflower rice in a dry 10-inch (25cm) skillet over medium-high heat for 4 minutes, so it tastes toasted rather than boiled. Tip it into a bowl.
2. Add the oil and beef, press it flat for 90 seconds, then break it up with the pepper, cumin, chipotle and salt. Cook until the beef reaches 165°F (74°C). Build the bowl with the cauliflower rice, beef, beans, salsa and avocado, and finish with the lime juice.