Mexican ‘rice’ Bowl
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Ingredients
- 1 medium carrot
- 5 radishes
- 1/2 cucumber
- 2 tbsp apple cider vinegar
- sea salt and ground black pepper
- 2 Tbsp coconut oil
- 1 tsp garlic (minced)
- 1 lb grass-fed ground beef (higher in omega 3 fatty acids)
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1 head cauliflower
- 1 small yellow onion, chopped
- 1 avocado (diced for garnish)
- 1/2 cup fresh cilantro (chopped for garnish)
- lime wedges for serving
Method
- Use a box grater to grate carrots, radishes and cucumber into a medium bowl. Mix in the scallions, 1 1/2 tbsp vinegar and salt and pepper. Stir to combine and add 1/2 tbsp more vinegar if desired.
- Saute 1 tsp coconut oil over medium-high heat and add garlic and cook, stirring for 30 seconds. Add the ground beef, cumin, red pepper flakes and 1/4 tsp salt until fully cooked (7-8 minutes). Set aside and keep warm
- Cut the cauliflower in half and grate cauliflower by holding onto the stem – into ‘rice’. Instead, you can also use a food processor into rice grain size – careful not to over process.
- Heat the remaining 2 tbsp coconut oil in a nonstick pan over medium-high heat and add the onion and cook until soft 2-3 minutes. Add the cauliflower and stir frequently until the cauliflower is slightly crispy on the outside but tender on the inside 5-8 minutes. Season with salt.
- Divide ‘rice’ into 4 bowls – top with beef and grated vegetables and garnish with avocado, cilantro and lime wedges.
- SERVING SIZE:
- 3
- PREPERATION TIME:
- 20 mins
- RECIPE FEATURES:
- Paleo
Nutritional Information
Calories 815
Fat 29.7
Fiber 8
Protein 52.4
Carbs 29.7
Sugar 8.8
Sodium 424
