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Ground Beef Cauliflower Rice Bowl - A Fast, Flavorful Weeknight Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85–90% lean is a good balance)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 3 cups cauliflower rice (fresh or frozen)
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon tomato paste (optional but adds depth)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (optional, for heat)
  • 2 tablespoons olive oil or avocado oil
  • Salt and black pepper, to taste
  • 1/2 cup frozen peas or corn (optional)
  • Fresh toppings: chopped green onions, cilantro, lime wedges
  • Optional add-ons: fried or jammy egg, diced avocado, hot sauce, sesame seeds

Method
 

  1. Prep your ingredients. Dice the onion and bell pepper, mince the garlic, and measure your spices. If using frozen cauliflower rice, there’s no need to thaw first.
  2. Heat the pan. Set a large skillet over medium-high heat and add 1 tablespoon of oil. When it shimmers, add the ground beef.
  3. Brown the beef. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Season lightly with salt and pepper. If there’s excess fat, spoon off most of it, leaving a little for flavor.
  4. Add aromatics. Push the beef to one side. Add the remaining 1 tablespoon oil, then add the onion and bell pepper. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  5. Build flavor. Stir in the tomato paste, smoked paprika, cumin, and chili flakes. Let the paste toast for 30–60 seconds; it will darken slightly and smell sweet-savory.
  6. Add cauliflower rice. Sprinkle in the cauliflower rice and stir to combine with the beef and veggies. Spread it out in the pan so it steams and lightly sears rather than stews.
  7. Season and steam. Drizzle in the soy sauce or coconut aminos. Cook 5–7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. If using peas or corn, fold them in during the last 2 minutes.
  8. Taste and adjust. Add more salt, pepper, or soy if needed. For brightness, squeeze in a little lime juice or add a splash of rice vinegar.
  9. Serve and top. Spoon into bowls. Finish with green onions, cilantro, a fried or jammy egg, avocado slices, hot sauce, or sesame seeds. Serve immediately while it’s hot and steamy.