A customizable dinner for a flavorful weeknight meal - perfect for accommodating the whole family!
Ingredients
2 Cup (s)
HEB Riced Original Cauliflower
1/2 tbsp
Olive Oil, Extra Virgin
2 clove(s)
Garlic
(minced)
454 gm
H‑E‑B Ground Beef Extra Lean 96% Lean
(or shredded chicken)
1/4 tsp
Cumin
1 medium
Red onion
(cut into strips)
1 medium pepper(s)
Green bell pepper
(cut into strips)
1 medium pepper(s)
Red bell pepper
(cut into strips)
440 gm
Central Market Organics Low Sodium Black Beans
(full can, drained)
1 can (11oz)
Sweet corn, canned, drained
(full can, drained)
1/2 tsp
Oregano, dried
1/4 tsp
Red pepper flakes
(optional)
1/2 tsp
Sea salt, fine
1/4 tsp
Black pepper
1 2 cups
Chopped Salad Southwest Style
2 avocado(s)
Avocado
4 tbsp
Salsa, ready-to-serve
(store-bought or homemade)
1 whole lime(s)
Lime juice (fresh)
(juiced)
2 tbsp
Cilantro (coriander)
(fresh, chopped)
Instructions
Prepare cauliflower rice as per package instructions and set aside.
In a skillet over medium heat, add the olive oil and garlic and cook for 30-60 seconds, or until fragrant.
Add the ground beef, cumin, to the skillet and cook for 10 minutes, or until beef is cooked through. Set aside on a plate or glass bowl/container.
Add the red onion strips to the skillet and sauté for 3 minutes over medium heat.
Add green and red bell pepper strips and sauté for 5 more minutes.
Add the drained black beans and corn, oregano, red pepper flakes (optional), salt, and black pepper, and continue cooking until the vegetables are soft (about 2 minutes).
To assemble the bowls, simply divide the rice, ground beef, sautéed vegetables, and lettuce between 4 bowls, then add the salsa and guacamole toppings. Finish with a squeeze of lime juice and garnish with a lime wedge and cilantro (optional).
Notes:
Optional Toppings:
Jalapeno slices
Diced tomato
Shredded cheese
Spinach or arugula
Corn chips
Reduced-fat sour cream or 0% MF plain Greek yogurt
Hot sauce
Tips:
For a vegetarian or vegan-friendly option, replace the ground beef with firm tofu, beans, or lentils of choice.
Swap out sour cream for a dollop of plain Greek yogurt for a lower-fat, higher-protein option.
