Description
These Crispy Chile Ground Beef and Cauliflower Protein Bowls combine flavorful, spiced ground beef with vibrant, nutrient-packed vegetables and a tangy yogurt-lime sauce. Perfect for a quick, satisfying, and balanced meal, this recipe features crispy beef cooked with chili powder and smoky spices served atop zesty cauliflower rice and fresh toppings like avocado, cabbage, and pickled onion.
Ingredients
Scale
Beef and Spice Mix
- 1 lb ground beef (90–93% lean)
- 1 tbsp oil (for browning)
- 1 tbsp chili powder (add to taste)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder (or onion powder)
- 1 tbsp tomato paste
- 1 tbsp lime juice
- 1 tbsp vinegar
- Salt and pepper (to taste)
Cauliflower Rice
- 1 package cauliflower rice (fresh or frozen)
- 1 clove garlic (minced)
- 1 tbsp oil (for cooking cauliflower rice)
- Salt (to taste)
- 1 tbsp lime juice
- ¼ cup cilantro (chopped)
Vegetable Toppings
- 2 cups shredded red cabbage
- 1 cup bell pepper (chopped)
- 1 cup corn
- 1 each avocado (sliced)
- 1 each red onion (quick pickled or raw)
Yogurt-Lime Sauce
- 1 cup Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce
- Salt (to taste)
- 1-2 tsp water (to thin)
Garnish
- Additional cilantro for sprinkling
- Lime wedges
Instructions
- Prepare Yogurt-Lime Sauce: In a small bowl, mix Greek yogurt, lime juice, hot sauce, and salt. Add 1 to 2 teaspoons of water to thin the sauce until drizzleable. Chill in the refrigerator while preparing the rest of the dish.
- Brown the Ground Beef: Heat a large skillet over medium-high heat. Add oil and crumble in the ground beef, flattening it evenly. Season with salt and pepper. Let it cook undisturbed for 3-4 minutes to develop a deep brown crust.
- Crisp the Beef: Using a spatula, break the beef into medium-sized crumbles. Continue cooking for another 3-4 minutes until the beef is well browned and crispy in texture.
- Add Spices to Beef: Lower the heat to medium. Stir in chili powder, cumin, smoked paprika, and garlic powder, cooking for about 30 seconds to toast the spices. Add tomato paste and stir for another minute to combine flavors. Finish by stirring in lime juice and vinegar, then remove from heat.
- Cook Cauliflower Rice: In a separate hot skillet, warm oil and sauté minced garlic for about 15 seconds until fragrant. Add the cauliflower rice and salt to taste. Cook fresh cauliflower rice for 3-5 minutes or frozen for 5-7 minutes until just tender but not mushy.
- Flavor Cauliflower Rice: Remove from heat and toss the cauliflower rice with lime juice and chopped cilantro for brightness and freshness.
- Assemble Protein Bowls: Divide the cauliflower rice evenly among four bowls. Top each with the crispy chile ground beef. Arrange shredded red cabbage, chopped bell pepper, corn, sliced avocado, and red onion on each bowl. Drizzle the yogurt-lime sauce generously over the top and sprinkle additional cilantro. Serve with lime wedges on the side for extra tang.
Notes
- Use 90-93% lean ground beef for the best balance of flavor and crispiness.
- Quick pickled red onion adds a nice tang but raw onion works well if preferred.
- Adjust the chili powder quantity based on your heat preference.
- You can substitute fresh cauliflower rice with frozen, but cooking times differ slightly.
- For a vegetarian option, replace beef with crumbled tofu or tempeh and adjust spices accordingly.
- Serving with lime wedges adds a fresh citrus zing at the table.
