Jalapeño Lime Cauliflower Rice Bowl with Picadillo
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Jalapeño Lime Cauliflower Rice Bowl with Picadillo
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This jalapeño lime cauliflower rice bowl with picadillo is a Mexican-inspired, Whole30 compliant dish that is bursting with flavor and finished off with creamy and spicy guacamole.
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Ingredients
Picadillo
- 1 lb ground beef
- 1 carrot diced
- 1 celery diced stalk
- 2 medium garlic cloves, diced
- ¼ onion diced
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon oregano or a pinch
- ¼ teaspoon cumin
- ¼ cup tomato sauce
- ¼ cup water hot
Jalapeño Lime Cauliflower Rice
- 2 bags cauliflower rice frozen; see notes
- 3 garlic cloves, diced
- 1 jalapeno pepper diced
- ½ onion diced
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 lime
Instructions
Picadillo
- Heat one tablespoon of olive oil in a large pan on medium heat. Add the diced carrot and diced celery. Sauté until fragrant and the carrots are just a bit tender. This will take about 4 minutes.
- Add ground beef, breaking it up and stirring occasionally. When the beef is almost all brown, add 2 diced garlic cloves and ¼ of a diced onion. Sauté until translucent and fragrant.
- Then, add ¾ tablespoon of salt, ½ teaspoon of pepper, the oregano, cumin, tomato sauce, and hot water.
- Stir everything together and let the water evaporate.
- Check the carrots with a fork. They should be tender, but if not, allow the mixture to cook for a little longer.
Jalapeño Lime Cauliflower Rice
- In a large pan, add the 2 bags of frozen cauliflower rice.* Cover the pan for about 8 minutes to allow the cauliflower to defrost and cook. Stir occasionally.
- Next, push the cauliflower to the sides of the pan to create a well in the middle. Add 1 tablespoon of olive oil to the middle, as well as the diced jalapeño, 3 diced garlic cloves, and ½ a diced onion.
- Sauté the jalapeño, garlic, and onion for about 2 minutes until the onion is translucent. Then, stir it all together with the cauliflower.
- Finally, squeeze a whole lime over the cauliflower and stir it all together. Season with salt and pepper to taste.
Assemble
- Serve the cauliflower rice in the bottom of a bowl followed by a scoop of the picadillo.
- Top it off with guacamole with roasted vegetables, see link in the notes.* You can also eat with roasted thinly sliced oven-roasted potatoes or over-roasted fries.
Notes
- *I like to use frozen cauliflower rice but you can use two heads of fresh riced cauliflower instead. Just add 2 tablespoons of olive oil to the pan, then add the cauliflower rice and let it cook and soften for about 5 minutes.
- *Click here for the spicy guacamole with roasted vegetables recipe.
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