Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe

Introduction

These Crispy Chile Ground Beef and Cauliflower Protein Bowls are a flavorful, high-protein meal perfect for busy weeknights. Combining spicy, seasoned beef with tender cauliflower rice and fresh veggies, they deliver a satisfying and vibrant bowl that’s both nutritious and delicious.

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 (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

Instructions

1. Step 1: Make the yogurt-lime drizzle by whisking together Greek yogurt, lime juice and zest, hot sauce or chipotle powder, and salt. Thin with 1–2 teaspoons warm water until the drizzle reaches a pourable consistency. Chill until ready to use.
2. Step 2: 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. Sprinkle with salt and pepper. Cook undisturbed for 3–4 minutes to develop a deep brown crust.
3. Step 3: Break the beef into medium crumbles and continue cooking for another 3–4 minutes until well browned and some edges become crispy.
4. Step 4: Reduce heat to medium and stir in chili powder, cumin, smoked paprika, garlic powder, and optional chipotle or cayenne. Toast the spices for 30 seconds. Add tomato paste and cook for 1 minute to caramelize. Stir in lime juice and apple cider vinegar to brighten the flavors and loosen any browned bits. Adjust salt or heat as needed. Keep the beef mixture warm.
5. Step 5: In a separate hot skillet, heat 1 tablespoon olive oil over medium-high heat. Add minced garlic and cook for about 15 seconds until fragrant.
6. Step 6: Add the riced cauliflower and kosher salt. Cook, stirring occasionally, for 3–5 minutes if fresh or 5–7 minutes if frozen, until the cauliflower is tender and steamy with some toasty spots. Remove from heat and stir in lime juice and chopped cilantro.
7. Step 7: Assemble the bowls by dividing the cauliflower rice evenly among four bowls. Top with the crispy chile ground beef, shredded red cabbage, diced red bell pepper, sliced avocado, and thinly sliced red onion.
8. Step 8: Drizzle with the yogurt-lime sauce, sprinkle with chopped cilantro, and serve with lime wedges on the side for extra brightness.

Tips & Variations

• For extra heat, add more chipotle or cayenne powder to the beef seasoning or drizzle additional hot sauce over the assembled bowls.
• Quick-pickle the red onions by soaking thin slices in lime juice and a pinch of salt for 10 minutes to add a tangy crunch.
• Use fresh cauliflower for a crisp texture or frozen for convenience—just adjust cooking times accordingly.
• Serve with a fried egg on top for added protein and richness.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and cauliflower rice gently in a skillet over medium heat or microwave until warmed through. Add fresh veggies and yogurt drizzle just before serving to keep textures bright.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

You can substitute the ground beef with crumbled tofu, tempeh, or cooked lentils and season similarly for a plant-based version. Adjust cooking times depending on the protein choice.

Is this dish keto-friendly?

Yes, this dish is low in carbs thanks to the cauliflower rice and lean protein, making it suitable for ketogenic diets.

Crispy Chile Ground Beef and Cauliflower Protein Bowls Recipe

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★★★★★

4.9 from 73 reviews

These Crispy Chile Ground Beef and Cauliflower Protein Bowls are a flavorful, high-protein meal featuring spiced ground beef crisply cooked in a skillet, paired with zesty cauliflower rice and fresh, crunchy vegetables. Topped with a tangy yogurt-lime drizzle, this vibrant bowl offers a perfect balance of smoky, spicy, and fresh flavors ideal for a quick, healthy dinner.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Beef

• 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 (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 the 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 chipotle powder
• 1/8 teaspoon kosher salt
• Warm water to thin

Instructions

1. Make the yogurt-lime drizzle: In a bowl, whisk together Greek yogurt, lime juice, lime zest, hot sauce or chipotle powder, and salt. Gradually add 1 to 2 teaspoons of warm water to thin the mixture to a drizzleable consistency. Chill the drizzle while preparing the rest of the meal.
2. Crisp the ground beef: Heat a large skillet over medium-high heat until hot. Add a small swirl of oil to coat the pan. Crumble the ground beef into the skillet and press it into an even layer. Sprinkle with kosher salt and black pepper. Let the beef cook undisturbed for 3 to 4 minutes to allow deep browning and crisp edges. Then, break it up into medium-sized crumbles and cook for another 3 to 4 minutes until well browned and crispy on some edges.
3. Season and glaze the beef: Reduce heat to medium. Stir in chili powder, ground cumin, smoked paprika, garlic powder, and chipotle or cayenne pepper if using. Toast the spices with the beef for about 30 seconds. Add tomato paste and cook for 1 minute to develop flavor. Stir in lime juice and apple cider vinegar to brighten the mixture and loosen browned bits on the skillet. Taste and adjust seasoning as needed. Keep the beef warm.
4. Cook the cauliflower rice: In a second skillet heated over medium-high, add 1 tablespoon olive oil. Add minced garlic and sauté for 15 seconds until fragrant. Add the cauliflower rice and sprinkle with kosher salt. Cook, stirring occasionally, for 3 to 5 minutes if using fresh cauliflower rice, or 5 to 7 minutes if frozen, until the cauliflower is tender with a few toasted spots. Remove from heat and stir in lime juice and chopped cilantro.
5. Assemble the bowls: Divide the cooked cauliflower rice evenly among four bowls. Top each bowl with a portion of the crispy chile ground beef. Add shredded red cabbage, diced red bell pepper, sliced avocado, and thinly sliced or pickled red onion. Drizzle generously with the chilled yogurt-lime sauce. Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

• Use lean ground beef (90–93%) to get crispy edges without too much fat.
• Adjust the spice level by varying chipotle or cayenne powder to your preference.
• Fresh cauliflower rice cooks faster and has a nicer texture, but frozen works well too—just account for extra cooking time.
• For a quick pickled onion topping, soak thinly sliced red onion in lime juice and a pinch of salt for 10 minutes.
• If you prefer a dairy-free drizzle, try a coconut yogurt alternative with lime juice and chipotle powder.
• This recipe is easily doubled or halved depending on serving size.

Keywords: ground beef bowl, cauliflower rice, protein bowl, crispy beef, healthy dinner, keto bowl, low carb recipe, mexican flavors