Whole 30 Mediterranean Beef Bowls with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

Whole 30 Mediterranean Beef Bowls with Cauliflower Rice

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower, cut into florets
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2 tbsp olive oil
½ tsp salt

For the beef

1 lb ground beef (85% lean)
2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
1 can (14 oz) diced tomatoes, drained

For the roasted vegetables

1 medium zucchini, diced
1 medium red bell pepper, diced
2 tbsp olive oil
½ tsp salt

For the lemon-herb drizzle

3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ tsp salt

For serving

½ cup pitted kalamata olives, halved
½ english cucumber, thinly sliced
¼ cup fresh parsley leaves (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Working in batches if needed, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses. Spread the cauliflower rice in an even layer on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt. Roast for 18–22 minutes, stirring once halfway through, until the edges are golden and the moisture has evaporated.
2
While the cauliflower roasts, toss the diced zucchini and red bell pepper on a second large baking sheet with 2 tbsp olive oil and 1/2 tsp salt. Spread in a single layer and roast alongside the cauliflower for 18–20 minutes, until the edges are lightly charred and the vegetables are tender.

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