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Low Carb Taco Bowls

Makes 4 servings

Macros: 429 cal, fat 23g, carbs 24g, protein 35g, fibre 7g


1 pound extra lean ground beef

1 small head cauliflower broken into florets Or 1 small bag cauliflower rice (fresh or frozen) 1.5 tablespoons olive oil, divided

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon chili powder

Salt & pepper to taste

Toppings (to taste):

1/2 cup shredded low fat Cheddar or Monterey Jack cheese

1 cup Little (grape/cherry) tomatoes halved

1/2 cup fat-free sour cream

1 Avocado sliced/chopped

1/4 cup Red onion chopped

4 cups romaine lettuce

chopped Lime wedges


Prep your toppings either before you start the cauliflower rice and beef or as you go along.To make the cauliflower rice, add the cauliflower florets to your food processor and process until they resemble rice or couscous. Add the cauliflower rice to a skillet along with 1 tablespoon of olive oil. Cook over medium heat for about 8-10 minutes, covered, stirring occasionally to ensure it doesn't burn. Taste as you go along to ensure it's the right texture for you. Season with salt & pepper as needed.Meanwhile, in another skillet, add 1/2 tablespoon of olive oil and the ground beef. Cook over medium-high heat until it's mostly browned, breaking it up with your spoon as you go along. I like to drain some of the fat prior to adding the spices, but if you want to keep all the fat to give the cauliflower rice some moisture, feel free to do that. Stir in the spices and cook for a couple more minutes until the beef is cooked through.Assemble your taco bowls by adding the cauliflower rice, beef, and toppings.

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