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Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe

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★★★★★

4.7 from 77 reviews

These Crispy Chile Ground Beef and Cauliflower Protein Bowls offer a flavorful, high-protein meal with a perfect balance of smoky, spicy, and fresh flavors. Featuring browned ground beef seasoned with a warm chile blend and served over citrusy cauliflower rice, this recipe is colorful, nutrient-dense, and ready in about 30 minutes. It includes crunchy veggies, creamy avocado, and a tangy yogurt-lime drizzle for a complete and satisfying bowl that is easy to customize.

Ingredients

Scale

For the Beef

  • 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

For the Cauliflower Rice

  • 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

Vegetables & Toppings

  • 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

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 as needed

Instructions

  1. Make the yogurt-lime drizzle: In a mixing bowl, whisk together the plain Greek yogurt, lime juice, lime zest, hot sauce, and kosher salt until smooth. Add 1 to 2 teaspoons of warm water gradually to thin the sauce to a drizzleable consistency. Chill in the refrigerator while preparing the rest of the meal.
  2. Crisp the ground beef: Heat a large 12-inch cast-iron or stainless steel skillet over medium-high heat until very hot. Add a swirl of olive or avocado oil as needed. Crumble the ground beef into the skillet and press it evenly to form a flat layer. Sprinkle with salt and pepper. Let cook undisturbed for 3 to 4 minutes to develop deep browning. Then break the beef into medium crumbles and continue cooking for another 3 to 4 minutes, stirring occasionally until well browned and some edges turn crisp.
  3. Season and glaze the beef: Reduce heat to medium. Stir in chili powder, ground cumin, smoked paprika, garlic powder, and chipotle or cayenne powder if using. Toast the spices for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently. Stir in lime juice and apple cider vinegar to brighten the flavors and deglaze any browned bits from the skillet. Taste and adjust seasoning with additional salt or heat if desired. Keep the beef warm.
  4. Cook the cauliflower rice: In a second skillet (or reuse the first after wiping clean), heat 1 tablespoon olive oil over medium-high heat. Add the minced garlic and cook for 15 seconds until fragrant. Add the cauliflower rice and kosher salt. Cook, stirring occasionally, for 3 to 5 minutes if using fresh cauliflower or 5 to 7 minutes if using frozen, until the rice is tender, steamy, with some toasty spots. Remove from heat and stir in lime juice and chopped cilantro.
  5. Assemble the protein bowls: Divide the cooked cauliflower rice evenly among four bowls. Top each with a generous portion of crispy chile seasoned ground beef. Add shredded red cabbage, diced red bell pepper, sliced avocado, and thinly sliced red onion. Drizzle each bowl with the chilled yogurt-lime sauce. Sprinkle chopped cilantro on top and serve with lime wedges on the side for an extra citrusy finish.

Notes

  • To make this dish with ground turkey or chicken, add an extra teaspoon of oil to help with browning.
  • If you don’t have fresh garlic or onion, you may substitute garlic powder and onion powder, using about half the quantity called for fresh.
  • The chile blend can be customized: add chipotle powder for more heat or ancho chili powder for a milder smoky flavor.
  • Substitute fresh cauliflower rice with frozen; just extend the cooking time by a couple of minutes to release excess moisture.
  • For a paleo-friendly or Whole30 version, skip the corn and beans, use compliant spices, and swap the yogurt drizzle for a lime-mayo sauce.
  • Extra protein options include adding crispy tofu cubes or a fried egg on top.
  • For spice variations: mix in gochujang and toasted sesame oil for a Korean twist or add honey and minced chipotle for a sweet heat.

Keywords: crispy chile ground beef, cauliflower rice, protein bowls, low carb, Tex-Mex, healthy dinner, quick weeknight meal, high protein

Find it online: https://leofoster.com/crispy-chile-ground-beef-and-cauliflower-protein-bowls-recipe/