Mexican Cauliflower Taco Bowls

A low carb Mexican dish that is easy, healthy, and packed with flavor.

Total Time

25min

0.0

0 Ratings

Author: Anthony Serrano

Servings:

Ingredients

•

2 Tbsp

Avocado Oil

•

1 can
(15 oz)

Black Beans

•

1 bag
(12 oz)

Chopped Cauliflower

•

Lime , juiced

•

1 lb

Grass-Fed Ground Beef

•

Bell Pepper , thinly sliced

•

1/2

Medium Red Onion , thinly sliced

•

1 can
(10 oz)

Canned Diced Tomatoes with Green Chilies

•

4 Tbsp

Mild Salsa

•

4 Tbsp

Guacamole

•

1 cup

Shredded Medium Cheddar Cheese

•

1 packet

Taco Seasoning

Cooking Instructions

Heat Avocado Oil (1 Tbsp) in a 10-inch skillet over medium heat. Add the Grass-Fed Ground Beef (1 lb) and cook, using a wooden spoon or heatproof spatula to break up the ground beef into equal-size pieces as it cooks, until no longer pink, approximately 5-8 minutes.

Add the Taco Seasoning (1 packet) and stir until beef is coated. Remove ground beef from heat and set aside for later.

Heat Avocado Oil (1 Tbsp) in a 12-inch skillet over medium heat. Add in Cauliflower (1 bag) and Bell Pepper (1) , stir to coat with oil. Cook for 3-4 minutes, stirring occasionally until the bell peppers have softened and the cauliflower is “al dente.”

Stir Canned Diced Tomatoes with Green Chilies (1 can) , juice from the Lime (1) , and Black Beans (1 can) into the cauliflower mixture and mix until heated, approximately 3-4 minutes. Remove from heat and set aside.

To create your taco bowl, divide the cauliflower mixture into your serving dishes. Then, layer on beef, Mild Salsa (4 Tbsp) , Medium Cheddar Cheese (1 cup) , Guacamole (4 Tbsp) , and Red Onion (1/2) . Serve immediately.

Nutrition Per Serving

CALORIES

601

FAT

33.5 g

PROTEIN

38.6 g

CARBS

37.0 g