Step 1

Heat the avocado oil and sesame oil in a skillet over medium heat. Add the onion, garlic & jalapeño and cook down for 2 minutes. Pour in the cauliflower rice, soy sauce & sriracha. Mix to combine. Pour in the broth, bring to a boil, cover and lower the heat. Simmer for 8 minutes. Remove the lid and add the edamame. Continue to cook on low until all of the liquid is absorbed and the cauliflower is tender. Taste and adjust the seasonings as needed.

Step 2

While the cauliflower rice is steaming, combine the sweet chili sauce, soy sauce, garlic & ginger in a bowl. Heat the sesame oil in another skillet over medium heat. Add the beef crumbles and cook until it starts to brown, turning regularly. Pour in the sauce and cook for another few minutes - the sauce should start to caramelize. Stir in the green onion right before serving.

Step 3

To serve, add cauliflower rice to each bowl and top with the vegan beef, carrots, green onions and everything seasoning. Serve the spicy mayo on the side and dig in!