Name: Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe
Prep time: 15 min
Cook time: PT-490151H8M23S
Total time: PT-490151H8M23S
Cuisine: Tex-Mex
Ingredients: 1 lb lean ground beef (90–93%); 1 tablespoon olive or avocado oil (as needed); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4–1/2 teaspoon chipotle or cayenne powder (optional); 1 tablespoon tomato paste; 1 tablespoon lime juice; 1 teaspoon apple cider vinegar; 4 cups riced cauliflower (fresh or frozen); 1 tablespoon olive oil; 1 small garlic clove, minced; 1/4 teaspoon kosher salt; 1 tablespoon lime juice; 2 tablespoons chopped cilantro; 1 cup shredded red cabbage; 1 red bell pepper, diced; 1 avocado, sliced; 1/4 cup thinly sliced red onion (or quick pickled); 1/4 cup chopped cilantro; Lime wedges for serving; 1/2 cup plain Greek yogurt; 1 tablespoon lime juice; 1 teaspoon lime zest; 1/2–1 teaspoon hot sauce or pinch chipotle powder; 1/8 teaspoon kosher salt; Warm water to thin as needed

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Introduction

This Crispy Chile Ground Beef and Cauliflower Protein Bowl is a flavorful, high-protein meal perfect for anyone seeking a quick yet satisfying dish. Combining warm spices, crispy beef, and vibrant veggies, it’s a colorful bowl that’s both nourishing and delicious.

A close-up image of a bowl with four main layers: the bottom layer is white rice, soft and fluffy, covering the entire base; on the right and top right side, there are golden-brown roasted cauliflower florets with a slightly charred texture; the bottom right shows smooth green avocado slices fanned out neatly; on the left side, there is a mound of cooked ground meat, dark brown and crumbly. On top, layers of bright orange creamy sauce are drizzled across the cauliflower, avocado, and meat, sprinkled with chopped green onions and red chili flakes. The bowl is speckled gray, placed on a wooden board with a white marbled surface in the background. A spoon rests inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef (90–93% lean)
1 tablespoon olive or avocado oil (as needed)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4–1/2 teaspoon chipotle or cayenne powder (optional)
1 tablespoon tomato paste
1 tablespoon lime juice (plus extra for cauliflower rice and drizzle)
1 teaspoon apple cider vinegar
4 cups riced cauliflower (fresh or frozen)
1 tablespoon olive oil
1 small garlic clove, minced
1/4 teaspoon kosher salt (for cauliflower rice)
2 tablespoons chopped cilantro (for cauliflower rice)
1 cup shredded red cabbage
1 red bell pepper, diced
1 avocado, sliced
1/4 cup thinly sliced red onion (or quick pickled)
1/4 cup chopped cilantro (for topping)
Lime wedges, for serving
Yogurt-lime drizzle:

1/2 cup plain Greek yogurt
1 tablespoon lime juice
1 teaspoon lime zest
1/2–1 teaspoon hot sauce or pinch chipotle powder
1/8 teaspoon kosher salt
Warm water (to thin)

Instructions

Step 1: Make the yogurt-lime drizzle by whisking together Greek yogurt, lime juice, lime zest, hot sauce, and salt. Add 1–2 teaspoons of warm water to reach a drizzleable consistency, then chill until ready to serve.
Step 2: Heat a large skillet over medium-high heat. Add a swirl of oil and crumble in the ground beef, pressing it into an even layer. Season with salt and pepper. Let it cook without stirring for 3–4 minutes to develop a deep brown crust.
Step 3: Break the beef into medium crumbles and cook for another 3–4 minutes until well browned with some crispy edges. Reduce heat to medium and stir in chili powder, cumin, smoked paprika, garlic powder, and chipotle or cayenne if using. Toast spices for 30 seconds.
Step 4: Add tomato paste and cook for 1 minute more. Stir in lime juice and apple cider vinegar to brighten the flavors and loosen browned bits. Adjust seasoning if needed, then keep warm.
Step 5: In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add minced garlic and cook for 15 seconds until fragrant. Add cauliflower rice and salt, cooking and stirring occasionally for 3–5 minutes (if fresh) or 5–7 minutes (if frozen) until tender and lightly toasted.
Step 6: Remove cauliflower rice from heat and stir in lime juice and chopped cilantro.
Step 7: To assemble, divide cauliflower rice evenly into four bowls. Top with the crispy chile ground beef, then add shredded red cabbage, diced bell pepper, sliced avocado, and red onion.
Step 8: Drizzle each bowl with the yogurt-lime sauce, sprinkle with chopped cilantro, and serve with lime wedges for extra brightness.

Tips & Variations

Use ground turkey or chicken instead of beef, adding an extra teaspoon of oil to help brown.
For more heat, add minced chipotle in adobo and a touch of honey to the beef mixture.
Swap cauliflower rice for white or brown rice if you prefer a non low-carb option.
Add black beans and fire-roasted corn to the beef during the last minute of cooking for extra Tex-Mex flavor.
Try Korean-inspired flavors by replacing the spices with gochujang and sesame oil, then topping with kimchi and scallions.
For a dairy-free drizzle, substitute Greek yogurt with coconut or almond-based yogurt.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat beef and cauliflower rice gently in a skillet or microwave. Add fresh toppings and drizzle just before serving for best texture and flavor.

How to Serve

Two white bowls filled with vibrant food sit on a white marbled surface covering a dark wooden tray. In each bowl, the base layer is white cauliflower rice with slightly grainy texture. On top, there are several layers: roasted orange cauliflower florets take the center, looking tender and slightly crisped. To the left, sliced pale green avocado fans out neatly. At the back, bright purple pickled onions add a glossy, soft layer. On the right side, there is a dark brown, crumbly ground meat or meat substitute. Fresh green chopped scallions and leafy cilantro sprigs are scattered over the bowls for a fresh touch, and a wedge of lime sits near the avocado in the front bowl. A red chili oil drizzle glistens over the cauliflower and avocado, adding small bright red accents throughout the dishes. In the background, a small white bowl with an orange dipping sauce is visible, along with a knife lying on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can swap the ground beef for crispy tofu cubes or cooked lentils and adjust seasoning as needed for a vegetarian version.

Is it necessary to use cauliflower rice?

No, you can replace cauliflower rice with cooked white or brown rice if you’re not on a low-carb diet. The texture and flavor will be slightly different but still delicious.