Cauliflower Rice Burrito Bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
- 1 (16-ounce) bag cauliflower florets, thawed
- 1 (16-ounce) bag stir fry vegetables, thawed
- 1 tablespoon olive oil
- 16 ounces lean ground beef
- 1 (1.25-ounce) packet of taco seasoning
- 1/2 cup corn & black bean salsa, plus more for serving
- 2 tablespoons water
For serving:
- Sour cream
- Sliced avocado
- Chopped red onion
- Shredded sharp cheddar cheese (optional)
- Lime wedges
- Fresh cilantro
How to Make:
- Place cauliflower on a paper-towel lined baking sheet and pat dry. Place florets in a food processor and pulse until cauliflower has a rice-like consistency. Transfer to a microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 minutes, or until hot. Set aside.
- Put stir fry vegetables in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 minutes, or until hot. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Sprinkle in taco seasoning and stir until thoroughly combined. Add salsa and water and simmer for 10 minutes.
- Divide cauliflower rice between bowls and top with vegetables, ground beef, sour cream, avocado, red onion, cheese (if desired) and more salsa. Garnish with a lime wedge and fresh cilantro.
