Description
These Low Carb Taco Bowls are a flavorful and nutritious meal featuring seasoned ground beef and cauliflower rice. Packed with fresh toppings like avocado, tomatoes, and shredded cheese, this recipe is perfect for a quick, healthy dinner that satisfies taco cravings without the carbs.
Ingredients
Scale
Ground Beef and Spices
- 1 pound lean ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon chili powder
- Salt & pepper to taste
Cauliflower Rice
- 1 small head cauliflower, broken into florets
- 1 tablespoon olive oil
- Salt & pepper to taste
Additional Ingredients
- 1.5 tablespoons olive oil (divided)
- Cheddar or Monterey Jack cheese, shredded
- Little (grape or cherry) tomatoes, halved
- Full-fat sour cream
- Avocado, sliced or chopped
- Red onion, chopped
- Iceberg lettuce, shredded
- Lime wedges
Instructions
- Prep toppings: Prepare your toppings such as shredded lettuce, chopped avocado, halved tomatoes, shredded cheese, chopped red onion, and lime wedges before or while cooking the main components.
- Make cauliflower rice: Put the cauliflower florets in a food processor and pulse until they resemble rice or couscous grains. Heat 1 tablespoon olive oil in a skillet over medium heat, add the cauliflower rice, cover, and cook for about 8-10 minutes, stirring occasionally. Season with salt and pepper to taste and adjust texture by cooking longer if needed.
- Cook ground beef: In another skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned. Drain excess fat if desired to reduce grease, then stir in garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 2 minutes until fully cooked and flavors meld.
- Assemble taco bowls: In bowls, layer the cooked cauliflower rice and seasoned ground beef. Top with shredded cheese, sour cream, avocado slices, tomatoes, red onion, and shredded lettuce. Serve immediately with lime wedges for squeezing over.
Notes
- Use lean ground beef to keep the dish lower in fat.
- Adjust the spice levels to your preference by modifying chili powder and smoked paprika quantities.
- Cauliflower rice can be prepped ahead and stored refrigerated for up to 2 days.
- Feel free to add hot sauce or salsa as additional toppings if desired.
- This recipe is naturally gluten-free and low carb.
