Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup water
  • 4 cups chopped Romaine lettuce
  • 2 cups cauliflower rice
  • 1 cup cherry tomatoes
  • 1 medium avocado
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced black olives
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped cilantro
  • 1/2 tsp salt

Instructions:

  1. Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-brown and no longer pink.
  2. Stir in the chili powder, cumin, paprika, garlic powder, salt, and cayenne pepper. Pour in the water and simmer for 3-5 minutes until the liquid reduces into a thick, glossy glaze. Remove from heat and let rest for 5 minutes.
  3. While the beef rests, dry the Romaine lettuce using a salad spinner. In a large mixing bowl, combine the chilled lettuce and the sautéed or steamed cauliflower rice.
  4. In a separate small bowl, whisk together the plain Greek yogurt, lime juice, chopped cilantro, and salt to create the dressing.
  5. Divide the lettuce and cauliflower rice mixture into four bowls. Top each with a portion of the seasoned beef.
  6. Arrange cherry tomatoes, diced avocado, shredded cheddar cheese, and black olives in sections around the beef. Drizzle with the lime-yogurt dressing.