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Beef & Guacamole Burrito Bowl

Beef & Guacamole Burrito Bowl

Prep time: 15
Cook Time: 10
Serves: 4

  • 1 pound 93% lean ground beef
  • 2 tablespoons less sodium taco seasoning
  • 1 container (10 ounces) organic riced cauliflower
  • 1 large avocado, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 2 Roma tomatoes, chopped
  • 1/3 cup drained and rinsed canned reduced sodium black beans
  • Fresh cilantro leaves, fresh corn and/or red onion for garnish (optional)


  1. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Add taco seasoning and 1/2 cup water; cook and stir 2 minutes or until liquid is absorbed. Makes about 3 cups.
  2. Heat second large skillet over medium-high heat; spray liberally with cooking spray. Add cauliflower; cook and stir 5 minutes or until softened. Makes about 2-1/2 cups.
  3. In small bowl, mash avocado, lime juice and 1/4 teaspoon salt with fork. Makes about ¾ cup.
  4. Divide cauliflower into 4 bowls; top with tomatoes, beans, beef mixture and avocado mixture. Garnish bowls with cilantro, corn and/or red onion, if desired.

Per serving (1 bowl): 321 Calories, 18g Fat (5g Saturated), 76mg Cholesterol, 412mg Sodium, 14g Carbohydrates, 6g Fiber, 4g Sugars, 0g Added Sugars, 28g Protein

Dietitian Tip: Double this recipe and serve over salad greens for a healthy lunch throughout the week. You can also double the black beans and leave out the meat for a vegetarian option.

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