Lean Beef Taco Bowls with Cauliflower Rice

Ingredients

• 600 gextra-lean ground beef (95%)
• 400 griced cauliflower
• 100 gdry long-grain white or basmati rice, dry
• 1medium onion, diced
• 1red bell pepper, diced
• ¼can (796 ml) diced tomatoes
• 3 tspchili powder
• 2 tspground cumin
• 1¼ tspsmoked paprika
• 1 tspdried oregano
• ½ tspsalt
• 120 gromaine lettuce, chopped, shredded
• 120 gsalsa
• 120 gplain 0% Greek yogurt
• 3 tsplime juice

Method

1. Rinse the rice and simmer it in 200 ml (3/4 cup plus 1 tbsp) of water: bring to a boil over high heat, cover, turn to low for 15 minutes, then rest 5 minutes.

   20 min timer

2. Heat a large skillet over medium-high heat for 1 minute. No oil is needed for the beef.

3. Add the beef and onion and break the meat up with a wooden spoon. Cook, stirring, until no pink remains and the beef reaches 71°C (160°F), about 7 minutes.

   7 min timer

4. Add the red pepper, chili powder, cumin, smoked paprika, oregano, salt and diced tomatoes. Reduce the heat to medium and simmer, stirring now and then, until thick and saucy, about 6 minutes.

   6 min timer

5. In another skillet over medium-high heat, cook the riced cauliflower with a pinch of salt, stirring, until tender and any liquid has evaporated, about 5 minutes. Stir in the cooked rice and lime juice.

   5 min timer

6. Divide the rice mixture between four bowls and top with the beef, shredded lettuce, salsa and Greek yogurt.

Storing and reheating

Keeps 4 days; add the lettuce, salsa and yogurt when serving.