Good Lifestyle

Deconstructing a classic Burrito bowl, remove grains and dairies, and you will get this bowl in Burrito satisfying and healthy. We use cabbage rice instead of regular rice and count on spices and vegetables to pierce flavors. A fast "guacamole" on top provides healthy greases and tours on this clean lunch that ispaleo- andTout 30-Complenant.

Made 4 bowls

Ingredients

1 big cauliflower head
4 c. Olive oil soup
Kosher salt
Black pepper
3 bell peppers, minced
1 Large yellow onion, finely sliced
2 cups of cherry tomatoes, half
1 lb chopped beef
1/2 C Cumin rest
1/4 c. Smoked paprika tea
2 ripe lawyers
1 small red onion, finely chopped
Juice of 1 lime

How to do it

1. Remove the rod and core from the cauliflower and gray them or finely chop so that it looks like the rice texture.
2. Add 2 tablespoons olive oil to a large skillet over medium-high heat. Once the shimmering oil, add the cauliflower, 1/4 c. Salt and 1/4 c. Cook, stirring occasionally until cauliflower softens slightly, about 5 to 8 minutes.
3. Transfer the cooked cauliflower into a bowl and wipe the pan.
4. Add 1 tablespoon of olive oil on the pan and turn high heat. Add the peppers, onions and salt of 1/4 c. Cook, stirring occasionally until it is softened, about 5 minutes. Transfer vegetables to a plate. Do not wipe the pan.
5. Add the 1 tablespides of remaining olive oil to the pan and add the chopped beef, the cumin, the paprika and the salt of 1/2 c. Cook over medium-high heat, break the meat if necessary, until brown and cooked through.
6. In a small bowl, crush the lawyers, the red onion and the lime juice. Season with salt and pepper according to your taste.
7. Divide cabbage rice, skipped vegetables and chopped beef from 4 bowls. Top with a great cooking guacamole and serve.

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