Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp avocado oil
  • 2 tbsp chipotle pepper in adobo
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups chopped romaine lettuce
  • 2 cups cooked cauliflower rice
  • 1/2 cup sliced red onion
  • 2 large avocados, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • 2 whole limes, cut into wedges

Instructions:

  1. In a small bowl, whisk together the chipotle pepper, cumin, garlic powder, salt, and pepper into a thick paste. Rub this mixture thoroughly into the beef, ensuring every piece is coated.
  2. Heat the avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it begins to shimmer. Add the beef in a single layer. Let it sear undisturbed for 3–4 minutes until a dark, mahogany-colored crust forms, then break it apart and cook for another 5 minutes until fully browned and aromatic.
  3. Divide the lettuce and cauliflower rice evenly between four bowls. Scoop the hot chipotle beef over the center.
  4. Arrange the diced avocado, cherry tomatoes, and red onion around the edges. Top with a generous sprinkle of fresh cilantro and a lime wedge.