Cumin Beef Cauliflower Rice Bowls

Makes 4 servings | Gluten free and dairy free

Step 1

Guacamole
2 ripe avocados, split in half and pit removed
1 Roma tomato, seeded and chopped
¼ cup chopped red onion
1  jalapeno, stem and seeds removed, finely chopped
1 Tbsp lime juice
3 Tbsp chopped cilantro
½ tsp minced garlic
¼ tsp kosher salt

Step 2

Cauliflower Rice
1 tsp olive oil
4 c. cauliflower rice
¼ c. chopped cilantro
1 tsp lime zest
1 Tbsp lime juice
Salt to taste 

Step 3

1 tsp olive oil
16 oz. chopped Instant Pot Beef Brisket
2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 can (15-oz.) black beans, drained and rinsed
¾ c. water
Salt to taste 
1 cup salsa

Directions:

  1. To make guacamole scoop avocado flesh into a bowl. Add onion, tomato, seed, jalapeno, lime juice, cilantro, garlic and salt; stir to mix thoroughly. Adjust seasoning to taste.
  2. To make cauliflower rice, heat olive oil in a pot over medium heat; add cauliflower rice. Cook until cauliflower is tender. Stir in cilantro, lime zest, juice and salt. Keep warm.
  3. Heat olive oil in a skillet over medium heat add cumin, paprika and garlic powder; stir until spices sizzle. Add beef, black beans and water; cook until heated and liquid reduces.  
  4. To serve, top about 1 cup of cauliflower rice with ¼ of the beef and bean mixture. Garnish with ¼ cup of salsa and 3 tablespoons of guacamole. 

Tip: Guacamole can be made 1-2 days ahead of time. To store smooth into a storage container, press food safe plastic wrap directly on top of guacamole and cover tightly with container lid. Over a few days the surface may start to brown but the rest of the guacamole will stay green.  

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