Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe

Introduction

This Crispy Chile Ground Beef and Cauliflower Protein Bowl is a flavorful, high-protein meal perfect for busy weeknights. With a spicy, well-seasoned beef and vibrant veggies over fragrant cauliflower rice, it’s both satisfying and nutritious.

Ingredients

• 1 lb lean ground beef (90–93%)
• 1 tablespoon olive or avocado oil (as needed)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4–1/2 teaspoon chipotle or cayenne pepper (optional)
• 1 tablespoon tomato paste
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar
• 4 cups riced cauliflower (fresh or frozen)
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 1/4 teaspoon kosher salt
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 1 cup shredded red cabbage
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1/4 cup thinly sliced red onion (or quick pickled)
• 1/4 cup chopped cilantro
• Lime wedges
• 1/2 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/2–1 teaspoon hot sauce or pinch chipotle powder
• 1/8 teaspoon kosher salt
• Warm water (to thin yogurt drizzle)

Instructions

1. Make the yogurt-lime drizzle: In a small bowl, whisk together Greek yogurt, lime juice, lime zest, hot sauce, and salt. Add 1–2 teaspoons of warm water until the drizzle reaches your desired consistency. Chill until ready to use.
2. Crisp the ground beef: Heat a large skillet over medium-high heat until hot. Add a swirl of oil. Crumble in the ground beef and press it into an even layer. Season with salt and pepper. Let it cook undisturbed for 3–4 minutes to develop a deep brown crust. Break into medium crumbles and continue cooking for another 3–4 minutes until well browned and crisp on some edges.
3. Season and glaze the beef: Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, garlic powder, and chipotle or cayenne if using. Toast spices for about 30 seconds. Add tomato paste and cook for 1 minute. Stir in lime juice and apple cider vinegar to lift up any browned bits and brighten the flavors. Taste and adjust seasoning as needed. Keep warm.
4. Cook the cauliflower rice: In a second skillet heated over medium-high, warm 1 tablespoon olive oil. Add minced garlic and cook for 15 seconds until fragrant. Add the cauliflower rice and salt. Cook, stirring occasionally, for 3–5 minutes if fresh or 5–7 minutes if frozen, until tender, steamy, and slightly toasted in spots. Remove from heat and stir in lime juice and chopped cilantro.
5. Assemble the bowls: Divide the cauliflower rice evenly among four bowls. Top each with the crispy chile ground beef. Add shredded cabbage, diced red bell pepper, avocado slices, and red onion. Drizzle with the yogurt-lime sauce, sprinkle with extra chopped cilantro, and serve with lime wedges on the side.

Tips & Variations

• For extra crispiness, avoid stirring the beef too often so it browns evenly.
• Swap ground turkey or chicken if you prefer a leaner protein option.
• Add quick-pickled red onions to brighten the bowl with tangy crunch.
• Use frozen cauliflower rice straight from the freezer for convenience; just add a few extra minutes of cooking.
• Adjust heat level by varying the amount of chipotle or cayenne pepper in the beef and drizzle.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh avocado and yogurt-lime drizzle just before serving to keep textures fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the ground beef with crumbled tofu, tempeh, or sautéed mushrooms for a vegetarian version. Season similarly and cook until crispy.

Can I prepare this recipe ahead of time?

You can cook the beef and cauliflower rice in advance and store separately in the fridge for up to 2 days. Assemble bowls and add fresh toppings just before serving for best texture.

Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

These Crispy Chile Ground Beef and Cauliflower Protein Bowls offer a flavorful, low-carb, high-protein meal featuring seasoned and crisped ground beef served atop zesty cauliflower rice. Topped with fresh vegetables and a tangy yogurt-lime drizzle, this dish is quick to prepare, vibrant in taste, and perfect for a nutritious bowl meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Beef

• 1 lb lean ground beef (90–93% lean)
• 1 tablespoon olive or avocado oil (as needed)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4–1/2 teaspoon chipotle or cayenne pepper (optional)
• 1 tablespoon tomato paste
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar

For the Cauliflower Rice

• 4 cups riced cauliflower (fresh or frozen)
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 1/4 teaspoon kosher salt
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro

Vegetables & Toppings

• 1 cup shredded red cabbage
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1/4 cup thinly sliced red onion (or quick pickled)
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Yogurt-Lime Drizzle

• 1/2 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/2–1 teaspoon hot sauce or pinch of chipotle powder
• 1/8 teaspoon kosher salt
• Warm water, to thin

Instructions

1. Make the yogurt-lime drizzle: In a small bowl, whisk together the Greek yogurt, lime juice, lime zest, hot sauce or chipotle powder, and salt. Add 1 to 2 teaspoons of warm water gradually, whisking to reach a drizzleable consistency. Chill until ready to serve.
2. Crisp the ground beef: Heat a large skillet over medium-high heat until hot. Add a swirl of olive or avocado oil, then crumble the ground beef into the pan, pressing it into an even layer. Season with kosher salt and black pepper. Let it cook undisturbed for 3 to 4 minutes to develop deep browning. Break the beef into medium-sized crumbles and continue cooking for another 3 to 4 minutes, allowing some edges to become crisp.
3. Season and glaze the beef: Reduce the heat to medium. Stir in chili powder, ground cumin, smoked paprika, garlic powder, and chipotle or cayenne pepper if using. Toast the spices for about 30 seconds to release their aroma. Add tomato paste and cook for one minute, stirring constantly. Stir in lime juice and apple cider vinegar to brighten the flavors and loosen any browned bits from the pan. Taste and adjust seasoning as needed. Keep the beef warm.
4. Cook the cauliflower rice: Use a second skillet or wipe and reuse the first. Heat 1 tablespoon olive oil over medium-high heat. Add the minced garlic and cook for about 15 seconds until fragrant. Add the riced cauliflower and kosher salt. Cook, stirring occasionally, for 3 to 5 minutes if using fresh cauliflower or 5 to 7 minutes if frozen, until the rice is tender and steamy with a few toasted spots. Remove from heat and stir in lime juice and chopped cilantro.
5. Assemble the bowls: Divide the cauliflower rice evenly among four bowls. Top each with crispy chile ground beef. Add shredded red cabbage, diced red bell pepper, sliced avocado, and thinly sliced or quick-pickled red onion. Drizzle with the yogurt-lime sauce, sprinkle chopped cilantro on top, and serve with lime wedges on the side.

Notes

• For extra heat, increase the chipotle or cayenne pepper to taste.
• Quick-pickled red onions can add a nice tangy crunch if you have time.
• Use fresh lime juice for the best brightness in the dish.
• Ensure the beef crisps properly by letting it cook undisturbed before stirring.
• This recipe works well with either fresh or frozen riced cauliflower.
• To keep it dairy-free, swap Greek yogurt with coconut or cashew yogurt for the drizzle.

Keywords: ground beef recipe, cauliflower rice bowl, low carb dinner, high protein bowls, healthy beef bowl, crispy beef, yogurt lime drizzle