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Keto Mexican Hamburger Cauliflower Rice Bowl - A Flavor-Packed Low-Carb Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80–90% lean works well)
  • 3 cups riced cauliflower (fresh or frozen)
  • 2 tablespoons avocado oil or olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup tomato sauce (no sugar added) or 2 tablespoons tomato paste + splash of water
  • 1/4 cup beef broth (or water)
  • 2 tablespoons lime juice (fresh)
  • 1/4 cup chopped fresh cilantro, divided
  • 1 avocado, sliced or diced
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/4 cup sour cream (or Greek yogurt if not strict keto)
  • 1/2 cup pico de gallo or diced tomatoes
  • Optional toppings: sliced radishes, pickled jalapeños, hot sauce, green onions

Method
 

  1. Prep your ingredients. Dice the onion, mince the garlic and jalapeño, and chop the cilantro. If using frozen cauliflower rice, break up any clumps so it cooks evenly.
  2. Brown the beef. Heat 1 tablespoon oil in a large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
  3. Sauté aromatics. Push the beef to one side. Add the onion and jalapeño to the empty side with a small drizzle of oil if needed. Cook 2–3 minutes until softened, then stir in the garlic for 30 seconds.
  4. Season the meat. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the beef and cook 1 minute to bloom the spices.
  5. Add moisture and simmer. Pour in tomato sauce and beef broth. Stir and let it simmer on medium-low for 3–4 minutes until slightly thickened. Squeeze in 1 tablespoon lime juice and half the cilantro. Taste and adjust salt.
  6. Cook the cauliflower rice. In a separate large skillet, heat the remaining 1 tablespoon oil over medium. Add the riced cauliflower, a pinch of salt, and cook 4–6 minutes, stirring, until tender but not mushy. Turn off heat and stir in the remaining lime juice. Sprinkle with a little cilantro.
  7. Assemble the bowls. Spoon the cauliflower rice into bowls. Top with seasoned hamburger mixture, shredded cheese, avocado, sour cream, and pico de gallo. Add any extras you like: radishes, pickled jalapeños, or hot sauce.
  8. Finish and serve. Garnish with the remaining cilantro. Serve warm and enjoy the balance of spicy, creamy, and fresh.