Save on Pinterest I threw this together on a Tuesday when I was craving something bold but didn't want the carb crash. The smell of cumin hitting hot oil pulled my roommate out of her room within seconds. She hovered by the stove, pretending to grab water while eyeing the skillet. By the time I plated it, she'd already grabbed a fork.
I made this for my brother when he was trying to cut carbs without giving up flavor. He was skeptical about cauliflower rice until he tasted it soaked in all those beef drippings and spices. Now he texts me every few weeks asking for the seasoning ratio. It's become his go-to meal prep, which is saying something for a guy who used to live on takeout burritos.
Ingredients
- Ground beef (85% lean): The fat renders beautifully and carries all the spices, but you can go leaner if you prefer and add a touch more oil.
- Olive oil: Helps the aromatics bloom without sticking, and adds a subtle richness to the base.
- Yellow onion: Diced small, it melts into the beef and adds sweetness that balances the heat.
- Garlic: Fresh is key here, it gets fragrant fast and deepens the whole flavor profile.
- Red bell pepper: Adds color, a hint of sweetness, and a little crunch if you don't overcook it.
- Chili powder: The backbone of the seasoning, earthy and warm without being too spicy.
- Ground cumin: Brings that unmistakable smoky, almost nutty note that makes it taste authentic.
- Smoked paprika: Adds depth and a whisper of campfire that regular paprika just can't match.
- Dried oregano: A little goes a long way, it brightens the mix and ties everything together.
- Onion powder and garlic powder: They layer in more savory punch without adding moisture or bulk.
- Cayenne pepper: Optional, but a pinch wakes everything up if you like a gentle kick.
- Salt and black pepper: Season to taste at the end, the beef and toppings will need it.
- Cauliflower rice: Fresh or frozen both work, just make sure frozen is thawed and drained so it doesn't get soggy.
- Butter or olive oil: For the cauliflower rice, butter makes it richer but olive oil keeps it lighter.
- Romaine lettuce: Shredded thin, it adds crunch and a fresh contrast to the warm beef.
- Cherry tomatoes: Halved, they burst with juice and acidity in every bite.
- Avocado: Creamy, cool, and essential for balancing all the bold flavors.
- Cheddar cheese: Melts slightly from the heat of the beef and adds a sharp, salty finish.
- Sour cream or Greek yogurt: Tangy and cooling, it pulls the whole bowl together.
- Fresh cilantro: Chopped just before serving, it adds brightness and a pop of green.
- Lime wedges: A squeeze right before you eat makes everything sing.
Instructions
- Mix the seasoning:
- Combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne in a small bowl. Having it ready means you can toss it in all at once without scrambling.
- Heat the skillet:
- Set a large nonstick or cast-iron skillet over medium-high heat and add olive oil. Let it shimmer so the onions sizzle the moment they hit the pan.
- Sauté the aromatics:
- Add diced onion and cook for 3 minutes until soft and translucent. Stir in garlic and red bell pepper, cooking another 2 minutes until fragrant and tender.
- Brown the beef:
- Push the vegetables to one side and add the ground beef, breaking it up with a spoon. Cook for 5 to 6 minutes until browned and no pink remains, stirring occasionally.
- Season the beef:
- Sprinkle the prepared taco seasoning over everything and stir well to coat. Cook for 2 more minutes to let the spices toast slightly, then season with salt and black pepper.
- Cook the cauliflower rice:
- Wipe out half the skillet or use a second pan, add butter or olive oil over medium heat. Toss in cauliflower rice, season lightly with salt, and cook for 4 to 5 minutes until tender but still a little firm.
- Assemble the bowls:
- Divide shredded romaine among four bowls and top each with a portion of the seasoned beef. Spoon cauliflower rice beside or under the beef.
- Add the toppings:
- Garnish each bowl with halved cherry tomatoes, diced avocado, shredded cheddar, a dollop of sour cream or Greek yogurt, and chopped cilantro. Serve with lime wedges on the side and squeeze fresh lime over the top before digging in.
Save on Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it took less time than waiting for delivery. That night, three people asked for the recipe, and one guy admitted he'd been avoiding cauliflower for years. He went back for seconds.
Swaps and Variations
Ground turkey or chicken works beautifully if you want something leaner, just add a splash more oil so it doesn't dry out. For extra heat, toss in pickled jalapeños or fresh sliced ones with the toppings. If you're not into cauliflower rice, shredded cabbage gives you crunch and keeps it low carb, or you can go rogue and use regular rice if carbs aren't a concern.
Storage and Meal Prep
Keep the seasoned beef, cauliflower rice, and toppings in separate containers in the fridge for up to three days. Assemble each bowl fresh so the lettuce stays crisp and the avocado doesn't brown. I like to prep everything on Sunday and grab a bowl for lunch throughout the week. It reheats well, just warm the beef and cauliflower rice separately and add the cold toppings after.
Serving Suggestions
This bowl is a full meal on its own, but sometimes I'll set out extra toppings like sliced radishes, hot sauce, or a drizzle of chipotle mayo for people to customize. It's fun to let everyone build their own and see what combinations they come up with. If you're feeding a crowd, double the beef and set up a little taco bar situation with all the fixings laid out.
- Serve with a side of guacamole and pork rinds for dipping if you want more crunch.
- Pair it with a cold sparkling water with lime or a light Mexican lager.
- Leftovers make an excellent filling for lettuce wraps the next day.
Save on Pinterest This bowl has become my answer to weeknight chaos and weekend cravings alike. It's proof that eating well doesn't have to mean giving up the flavors you love.
Recipe Questions & Answers
- → Can I make this burrito bowl ahead of time?
Yes, store the seasoned beef, cauliflower rice, and fresh toppings separately in airtight containers for up to 3 days. Assemble the bowls when you're ready to eat for the best texture and flavor.
- → What can I use instead of ground beef?
Ground turkey or ground chicken work wonderfully as lighter alternatives. You can also use shredded rotisserie chicken or seasoned black beans for variety.
- → How do I make this dairy-free?
Simply omit the cheddar cheese and replace the sour cream with coconut yogurt or a homemade avocado crema. Use olive oil instead of butter when cooking the cauliflower rice.
- → Can I use regular rice instead of cauliflower rice?
Absolutely, though it will increase the carb content. Use cooked white or brown rice, or try cilantro-lime rice for extra flavor. The bowl is versatile and works with any base you prefer.
- → How spicy is this burrito bowl?
The heat level is mild to medium, depending on whether you include the optional cayenne pepper. Add pickled or fresh jalapeños for more kick, or omit the cayenne entirely for a family-friendly version.
- → What other toppings work well with this bowl?
Try adding sliced radishes, pickled red onions, black olives, salsa, guacamole, or hot sauce. Fresh corn kernels (if not strictly low-carb) and crumbled queso fresco are also delicious additions.