Low Carb Taco Bowls
These Low Carb Taco Bowls are a delicious way to enjoy taco flavors without the guilt!
Servings: 4 servings
Ingredients
- 1 pound ground beef lean
- 1 small head cauliflower broken into florets
- 1.5 tablespoons olive oil divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon chili powder
- to taste Salt & pepper
- to taste Cheddar or Monterey Jack cheese shredded
- to taste Little (grape/cherry) tomatoes halved
- to taste Full-fat sour cream
- to taste Avocado sliced or chopped
- to taste Red onion chopped
- to taste Iceberg lettuce shredded
- to taste Lime wedges for squeezing
Instructions
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for about 20-25 minutes, or until the edges are golden brown and crispy.
- In a large skillet over medium heat, add the remaining 0.5 tablespoon of olive oil. Once hot, add the ground beef. As it cooks, break it apart with a spatula. Once browned, drain any excess fat.
- Stir in the garlic powder, onion powder, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until fragrant. Remove from heat.
- In serving bowls, layer the roasted cauliflower as the base. Top with the seasoned ground beef. Then, add your desired toppings: shredded cheese, halved tomatoes, a dollop of sour cream, avocado, chopped red onion, and shredded iceberg lettuce.
- Finish with a squeeze of lime juice over the top and serve immediately while everything is warm and fresh.
Equipment
- Large Skillet
- Oven-safe baking sheet
- Mixing Bowl
- Knife and cutting board
- Serving bowls
Notes
- Store roasted cauliflower and beef separately for freshness.
- Customize toppings to your liking for variety.
- Use different proteins like turkey or plant-based alternatives for variations.