Lunch · 25 min · mexican

Chipotle Beef & Cauliflower Rice Bowl

Mexican flavors, weeknight effort. Ground beef meets cauliflower rice in a 25-minute lunch worth keeping in rotation. The macros do the talking: 57g protein, 23g carbs, and 41g fat in every 665-calorie serving. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Ground beef
• 2 cups Cauliflower rice
• 1 tbsp Chipotle in adobo
• 1/4 cup Cheddar
• 1/2 Avocado
• 1 Lime

Steps

1. Pulse the cauliflower florets in a food processor until they resemble rice grains — don't overprocess or it turns mushy.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles, 6–8 minutes.
3. Stir in the minced chipotle and cook 1 minute until fragrant.
4. Add the cauliflower rice and sauté 5–6 minutes, until tender but not soft.
5. Season with salt and a squeeze of lime.
6. Spoon into bowls and top with cheddar and avocado slices.

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