Are you looking for a fresh start this season? It is the perfect time for a healthy reset that actually tastes amazing.
These crispy ground beef bowls are exactly what your body needs right now. They are light, filling, and packed with warm spices to keep you satisfied. You can have a nutritious dinner on the table in just 35 minutes.
Why You’ll Love This Recipe
This recipe is a total winner for anyone who loves big flavor without the heavy carbs. The secret is in the texture of the beef. We sear it until it develops a perfectly golden crust that adds so much crunch.
It is an excellent choice for your weekly meal prep routine. You can cook everything once and enjoy delicious lunches for days. Busy families will love how quickly this comes together on a Tuesday night.
Simple Method
Making these crispy ground beef bowls is very straightforward. You simply roast the cauliflower while you crisp up the beef on the stove. This multitasking makes the process feel easy and doable even for beginners.
The spices are mostly pantry staples you likely already have. You do not need any fancy equipment to get great results. A simple baking sheet and a large skillet are all you need.
Ingredients You’ll Need
These bowls use fresh vegetables and simple spices to create a restaurant-quality meal at home.
- 1 lb lean ground beef
- 1 large head cauliflower, riced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 1 red bell pepper, diced
- 0.25 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 1 lime, cut into wedges
Step-by-Step
- Preheat oven to 400°F (200°C).
- Spread riced cauliflower on a large rimmed baking sheet and toss with 1 tablespoon olive oil and 0.5 teaspoon salt.
- Roast cauliflower for 15 to 20 minutes, stirring halfway through, until edges are golden brown and tender.
- Heat remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
- Add ground beef to the skillet and spread into an even layer; let sear undisturbed for 5 minutes to develop a crispy crust.
- Break the beef into small crumbles and stir in chili powder, smoked paprika, cumin, garlic powder, cayenne, black pepper, and remaining salt.
- Cook for an additional 3 to 5 minutes until the beef is fully browned and texture is crispy.
- Divide the roasted cauliflower rice into four bowls.
- Top each bowl with the crispy chile beef, diced red pepper, red onion, and avocado slices.
- Garnish with fresh cilantro and serve immediately with lime wedges for squeezing.
Best Ways to Enjoy It
Serve these bowls warm with a generous squeeze of fresh lime juice. The lime cuts through the savory beef and brightens every single bite. You can also add a dollop of Greek yogurt for extra creaminess.
Pair this meal with a crisp side salad or some extra roasted veggies. It makes a satisfying lunch to take to work. Just pack the cold toppings separately to keep them fresh.
Storage & Reheating
Store the beef and cauliflower together in an airtight container. They will stay fresh in the fridge for up to four days. Keep the avocado separate until you are ready to eat.
To reheat, use a skillet for the best results. A few minutes over medium heat will bring back that crispy texture. You can also use a microwave if you are in a hurry.
Recipe Tips
- Do not stir the beef too early to get a crust.
- Use a cast-iron skillet for the best browning results.
- Pat the cauliflower dry before roasting to ensure it gets crispy.
- Adjust the cayenne pepper if you prefer a milder flavor.
- For a healthy reset, double the vegetables in your bowl.
- Add a handful of fresh spinach for extra greens.
- Make sure the oven is fully preheated before roasting.
Ways to Switch It Up
- Swap the ground beef for ground turkey or chicken.
- Use frozen cauliflower rice to save extra prep time.
- Add some shredded cheddar cheese for a melty finish.
- In summer, swap the peppers for fresh cherry tomatoes.
FAQs
Can I make this ahead of time?
Yes, this recipe is perfect for meal prep. Simply store the cooked beef and cauliflower in containers. Add the fresh toppings right before you serve.
Is this recipe very spicy?
It has a nice warmth but is not overly spicy. You can easily omit the cayenne for a kid-friendly version. The lime and avocado help balance the heat.
How do I know when the beef is done?
The beef should be dark brown and feel slightly crunchy. It will no longer be pink in the middle. The smell will be rich and savory.
I hope these crispy ground beef bowls bring a little joy to your healthy reset. They are so simple to make and truly satisfying for the whole family. Give them a try tonight!
— Lidia
Crispy Chile Ground Beef and Cauliflower Protein Bowls
Ingredients
- 1 lb lean ground beef
- 1 large head cauliflower, riced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 1 red bell pepper, diced
- 0.25 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 large avocado , sliced
- 1 lime , cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Spread riced cauliflower on a large rimmed baking sheet and toss with 1 tablespoon olive oil and 0.5 teaspoon salt.
- Roast cauliflower for 15 to 20 minutes, stirring halfway through, until edges are golden brown and tender.
- Heat remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
- Add ground beef to the skillet and spread into an even layer; let sear undisturbed for 5 minutes to develop a crispy crust.
- Break the beef into small crumbles and stir in chili powder, smoked paprika, cumin, garlic powder, cayenne, black pepper, and remaining salt.
- Cook for an additional 3 to 5 minutes until the beef is fully browned and texture is crispy.
- Divide the roasted cauliflower rice into four bowls.
- Top each bowl with the crispy chile beef, diced red pepper, red onion, and avocado slices.
- Garnish with fresh cilantro and serve immediately with lime wedges for squeezing.
