Wednesday, November 20, 2013

Low-Carb Taco Bowls

I am going to be honest today and tell you guys that when it comes to a blogging schedule, I don't have one. I make things that I want to try and if it's a winner, I take pictures and bring it to you.

This sporadic what-I-ate-is-what-I-write-about schedule seems to have back fired, on account of I brought you not one but two decadent cake recipes back to back.

I don't feel like you're mad about it, but with the holiday baking rush sometimes I feel like our dinners need to be toned down, a bit lighter, allowing us to leave a little room for dessert (winky face). This is so simple but a total crowd pleaser!

Enter these Low-Carb Taco Bowls. It's everything you love about a taco or burrito, with the taco shells scrapped and the rice improvised. I made a Cilantro-Lime Cauliflower rice as a base. Have you gotten on board with this trend? Raw cauliflower is pulsed in the food processor until it reaches a rice-like consistency, then sauteed until golden brown. I'm telling you--you won't miss that bland rice with this dish!

Besides the rice, we are talking tacos how you like them. I used ground beef, for I do not fear the red meat (in fact I love it), and it all gets spiced up with some taco seasonings. Atop the "rice" and beef is the good stuff -- shredded cheese, ripe avocado slices, black beans, lettuce, tomato, chives, and cilantro. It really is a taco bowl with the works!

This is a one pan meal that is perfect to whip together on a busy weeknight. Simply prep the rice, prep the beef, slice up your veggies and serve everything buffet-style, so each person can have exactly what they want on their taco bowl!

Here's what you need for Low-Carb Taco Bowls* (Print Recipe!)

1 medium head cauliflower
1 lime, juiced
1/2 cup cilantro, chopped
1.5 pounds ground beef (can sub turkey or chicken)
1 packet taco seasoning (or homemade)
2/3 cup water (or amount instructed on taco seasoning packet)
Olive oil
Salt and pepper to taste

Sliced avocado
Shredded cheddar cheese
Diced tomatoes
Shredded Lettuce
Black beans, drained and rinsed
Chopped green onions

Here's what you do

Roughly chop the cauliflower then add it to the bowl of a food processor. Pulse 3 to 4 times until the cauliflower breaks down into rice-sized pieces (do NOT puree).

Heat 1 tablespoon olive oil in a large skillet with high sides over medium heat. Add the cauliflower and season with salt and pepper. Saute until just starting to brown, about 5 minutes. Lower the heat and add the lime juice and cilantro. Stir to combine. Transfer to a bowl and keep warm.

In the same skillet, heat another tablespoon of olive oil over medium heat. Brown and crumble the ground beef until cooked through. Sprinkle on the seasoning packet and pour in the water; stir to combine. Reduce heat to low and cook until the sauce has thickened, about 7 minutes.

Place a scoop of the cauliflower rice in the bottom of large serving bowls. Top with a generous portion of the ground beef and sauce. Allow everyone to jazz up their bowls at the toppings bar. Enjoy immediately.

*Gas Stove Girl original recipe, cauliflower rice adapted from Skinnytaste

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