Serving: 4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
- 1 pound Ground beef, 90% lean
- 1/2 teaspoon Black pepper
- 1 1/2 teaspoons Kosher or sea salt, divided
- 1 medium-head Cauliflower
- 2 eggs, beaten
- 2 1/2 teaspoons Canola oil, divided
- 2 cloves Garlic, minced
- 1 tablespoon Minced fresh ginger
- 1 bunch Scallions, sliced, white and green separated
- 1 cup Frozen pea and carrot blend
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
Instructions
- Cut cauliflower into florets, discarding the core. Using a food processor, pulse florets 3-4 times until a rice-like size is achieved.
- Sear ground beef in a large skillet over medium-high heat for 7 minutes or until well-browned and no pink remains. Stir in pepper and 1 teaspoon salt; transfer to a clean plate, keeping warm.
- In a large non-stick skillet, add 1/2 teaspoon canola oil and cook eggs over medium-high heat, stirring continually for 1-2 minutes; stir in remaining salt and set aside with the beef.
- Heat the remaining two teaspoons of canola oil over medium-high heat in the same non-stick skillet (wipe clean with a paper towel if necessary). Add cauliflower and sear for 4 minutes, stirring frequently. Stir in garlic, ginger, and scallion whites and cook another 2 minutes while stirring. Add frozen vegetables, sesame oil, soy sauce, and sear for two more minutes while stirring.
- Stir beef and egg into the cauliflower mixture. Serve garnished with scallion greens.
Nutrition Facts
Calories: 559kcal
Carbohydrates: 20g
Protein: 30g
Fat: 40g
Saturated Fat: 15g
Cholesterol: 107mg
Sodium: 913mg
Potassium: 1204mg
Fiber: 6g
Sugar: 6g
Vitamin A: 6973IU
Vitamin C: 69mg
Calcium: 79mg
Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High Protein Beef and Cauliflower Rice Bowl
Store leftovers in an airtight container in the fridge for about 5 days—reheat in a skillet over medium heat or the microwave for about 60 seconds.
You can also freeze this for up to 3 months. Defrost in the refrigerator overnight or reheat in a skillet or microwave until defrosted.