Beef Burrito Bowl with Cauliflower Rice

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Beef Burrito Bowl with Cauliflower Rice

Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: beef, dairy-free, gluten-free, grain-free, one pan
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4 servings
Calories: 360kcal


  • 1 tbsp Extra Virgin Olive Oil (divided)
  • 4 Garlic (cloves, minced)
  • 1 Yellow Onion (small, finely diced)
  • 1 lb Extra Lean Ground Beef
  • 1 tbsp Cumin (ground)
  • 1 tbsp Coriander (ground)
  • 1 tbsp Oregano (dried)
  • 1 1/2 tsps Sea Salt (divided)
  • 1 Lime (juiced)
  • 4 cups Cauliflower Rice
  • 1 Avocado (diced)


  • In a large skillet heat half of the oil over medium. Add garlic and onions and cook for two minutes, or until onions become translucent.
  • Add ground beef to the skillet. With a wooden spoon or spatula, break the beef into small pieces as it cooks, stirring occasionally, until no longer pink.
  • When meat is cooked through, drain the grease. Place back over medium heat and add the cumin, coriander, oregano, half of the salt and lime juice to the pan. Stir to coat the beef with the spice and continue to cook for another minute until very fragrant. Transfer the meat to a dish and cover to keep warm.
  • Place the pan back over heat and add the remaining olive oil. Add the cauliflower rice and season with remaining sea salt. Cook the cauliflower rice, stirring occasionally, until cauliflower is warmed through and just tender.
  • Divide the cauliflower rice between bowls and top with seasoned beef and diced avocado. Enjoy!


  • Optional Toppings

    Chopped cilantro, green onion, extra lime juice, cheese, sour cream or Greek yogurt.
  • Leftovers

    Store in an airtight container in the fridge up to 3 days.


Calories: 360kcal | Carbohydrates: 15g | Protein: 27g | Fat: 23g | Cholesterol: 74mg | Sodium: 989mg | Fiber: 7g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 5mg

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