Buffalo Burrito Bowl with Cauliflower Rice
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 Tbsp ghee or olive oil
  • 1 lb ground buffalo/bison
  • 1 bag 365 Cauliflower Rice
  • 1 bag 365 Mixed Bell Peppers
  • ½ bunch kale, washed and chopped into bite-sized pieces
  • 2 tsp minced garlic
  • 1 ½ tsp sea salt
  • ½ tsp cumin*
  • ¼ tsp paprika*
  • ¼ cup salsa + extra, for serving
  • Juice of ½ lime
  • 1 avocado, sliced, for serving
  • Chopped cilantro, for serving
  • Optional: Plantain chips, for serving.
Directions
  1. Preheat a medium sized skillet with ghee or olive oil. Add the ground meat, breaking it up with a wooden spoon, and sprinkle 1 tsp sea salt, 1 tsp minced garlic, cumin and paprika over the meat. Continue to stir every few minutes until cooked through - it should take about 5-7 minutes. Add ¼ cup salsa to the meat mixture just before it’s finished cooking. Then, remove from the heat until ready to serve.
  2. Meanwhile, preheat a large skillet and add the frozen cauliflower rice + frozen peppers. Season with ½ tsp sea salt + the other tsp minced garlic. Cook, stirring frequently, on medium heat until the vegetables are cooked but not mushy (It should take about the same amount of time as the meat!). In the last 1-2 minutes, stir in the lime juice and chopped kale just so it wilts a little.
  3. Now, build your bowls! Start with the veggies on the bottom, then spoon the meat on top. Add salsa and sliced avocado to each bowl, then garnish with cilantro if you like. Season to taste with salt and pepper (and maybe some hot sauce, if that’s your thing!)
  4. Devour. Maybe serve with some plantain chips because they’re the beeeest.
Notes
*You can also substitute the sea salt, garlic, cumin and paprika on the meat for 2 tsp taco seasoning if you like!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/buffalo-burrito-bowl-cauliflower-rice/