Ingredients:

Cauli Rice:

• 1 tbsp avocado oil
• 12 oz cauliflower rice
• 1 jalapeno pepper minced
• Sea Salt & Pepper
• Juice of one lime

Meat:

• 1 tbsp avocado oil
• 1 lb ground beef
• Sea salt to taste
• 2 tsp taco seasoning, no sugar added
• 1 tsp onion powder
• 1-2 tbsp water or broth

Eggs:

• 1 tsp avocado oil
• 6 large eggs whisked with 2 tsp water
• Sea salt & Pepper to taste

Additional toppings:

• 1 cup cherry tomatoes halved
• Fresh salsa (pico de gallo or preferred salsa)
• 1 avocado sliced
• Lime juice to taste
• Minced cilantro for garnish

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INSTRUCTIONS:

Cauliflower Rice:

1. Heat a large skillet over medium heat & add oil. Add the riced cauliflower & stir to coat. Cover skillet & cook for about 2-3 minutes to steam.
2. Uncover and stir, then add the jalapeño pepper, salt & pepper, & lime juice. Cook & stir another minute or two uncovered until you have desired texture, then remove from heat.

Meat:

1. Meanwhile in a separate skillet (or the same one after cooking the cauli-rice) heat over medium high heat.
2. Crumble the beef into the skillet & break up lumps with a wooden spoon or spatula. Add the salt & all seasonings & cook, stirring occasionally until browned. Do not drain the fat. Lower heat to medium-low & add the water, stir to combine & cook just long enough to heat through, then remove from heat.

Eggs:

1. Heat a separate skillet over medium heat & whisk the egg well with the water, & salt & pepper. Add the ghee or oil to the skillet & wait for it to heat, then pour the egg mixture in. Cook over medium heat, stirring to scramble, until halfway done, then lower the heat to low or med-low. Finish scrambling the eggs over the lower heat setting until cooked to preference.

Assemble The Bowls:

1. Layer the cauliflower rice with the beef, eggs, cherry tomatoes, pico de Gallo, & avocado before serving. Garnish with cilantro and extra lime juice if desired. Enjoy!

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*Reference your Nutrition Guide for Serving Sizes.