Fructose Free Beef and Cauliflower Rice Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp olive oil
- ¼ tsp salt
For the beef and vegetables
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- 1 medium red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, diced
- 3 cups baby spinach
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ½ medium avocado, sliced (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until the pieces resemble coarse rice grains, about 8–10 one-second pulses per batch. You should have about 4 cups of cauliflower rice.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower rice, season with ¼ tsp salt, and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–6 minutes. Transfer to a bowl and cover loosely to keep warm; wipe out the skillet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!