Taco Bowls with Cauliflower Rice

Step 1

Heat a large skillet over medium high heat and brown the ground beef.

Step 2

Once cooked, drain the fat and add in ½ cup of tomato sauce, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and salt and pepper to taste. Stir to combine and cook for an additional 5 minutes then remove from heat.

Step 3

Start a medium pot of water over high heat to boil.

Step 4

Wash your tomatoes, jalapeños, and cilantro. Cut the stems off of the tomatoes and jalapeños and cut the onion in half

Step 5

Add the small white onion, the peppers, tomatoes, and 4 cloves of garlic to the boiling water. Cook for 6-8 minutes. The tomatoes have finished cooking when they begin to change color and the skin starts to break.

Step 6

Drain the water from the pot. You may want to remove the skins from the tomatoes to avoid any stringy bits. Add the tomatoes, onion, garlic, jalapeños, ¼ bunch of cilantro, and the juice of 1 lime to a blender. Blend until smooth.

Step 7

Add salt to taste. Adjust flavor with salt and lime juice as needed.

Step 8

Portion out into smaller, separate cups once it has cooled.

Step 9

Microwave the cauliflower rice until it is no longer frozen.

Step 10

Dice 1 Roma tomato and remove the seeds.

Step 11

Heat a large skillet over medium heat and add 1 Tbsp of olive oil.

Step 12

Add the riced cauliflower, 1 Tbsp chili powder, and 1 tsp paprika.

Step 13

Cook for 3-4 minutes and remove from heat. Stir in the diced tomato. Season with salt and pepper to taste.

Step 14

Heat 1 Tbsp of olive oil over medium high heat. Add in the shaved Brussels sprouts and cook for 2-3 minutes. They will cook fast. Season with 1 tsp garlic powder and salt and pepper to taste.

Step 15

This recipe makes 5 servings. Add 1 of your salsa cups to each container and divide the remaining ingredients evenly.