Cumin-Spiced Ground Beef Bowls

Hearty ground beef seasoned with toasted cumin and chili powder, served over seasoned cauliflower rice with sautéed bell peppers and creamy avocado.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.08/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Carb
• Low-Sugar
• Low-Calorie

Tags

• healthy
• smoky
• tangy

Ingredients

• 2 pound ground beef (90% lean)
• 2 tablespoon olive oil (extra virgin)
• 2 green bell peppers (medium, diced)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 package riced cauliflower (12 oz package)
• 2 avocados (medium, sliced)
• 0.5 cup fresh cilantro (chopped)
• 2 tablespoon lime juice (freshly squeezed)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 7 to 8 minutes, breaking it into crumbles until browned and internal temperature reaches 160°F. Drain any excess fat.
2. Add the ground cumin, chili powder, dried oregano, 1 teaspoon of the kosher salt, and black pepper to the beef. Stir in 1/4 cup water and simmer for 3 minutes until fragrant and saucy.
3. In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sauté the diced green bell peppers for 5 minutes until tender-crisp.
4. Microwave or heat the frozen riced cauliflower according to package instructions, then toss with lime juice and the remaining 1/2 teaspoon kosher salt.
5. Assemble bowls by dividing the seasoned cauliflower rice, spiced beef, sautéed bell peppers, and sliced avocado evenly. Garnish with fresh cilantro.

Nutrition (per serving)

• Calories: 450
• Protein: 34.7 g
• Carbohydrates: 14 g
• Fat: 28.9 g
• Fiber: 7.4 g
• Sodium: 771 mg
• Saturated Fat: 7.8 g
• Sugar: 4.2 g
• Cholesterol: 97 mg