Whole 30 Beef and Cauliflower Rice Bowl

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
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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
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.

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