Western · Keto
Carne Asada Cauliflower Bowl
Seared skirt steak fanned over cilantro-lime cauliflower rice, sautéed peppers and onions, shredded cheese, guacamole, pico, and a sour-cream drizzle. A burrito bowl with the carbs swapped out, not the flavor.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
8g Net carbs
46g Protein
42g Fat
620 Calories
Per serving
Ingredients
- 10 oz (280g) Skirt or flank steak
- 2 tbsp Lime juice
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 3 cups (300g) Riced cauliflower (fresh or frozen)
- 1/4 cup Cilantro, chopped
- 3/4 cup (75g) Bell peppers, sliced
- 1/4 cup (35g) Yellow onion, sliced
- 1/2 cup (60g) Shredded Mexican cheese blend
- 1/3 cup Guacamole
- 1/4 cup Pico de gallo
- 2 tbsp Sour cream (full-fat)
- 1 tbsp Avocado oil
- to taste Salt and pepper
Method
- Rub steak with lime juice, chili powder, cumin, salt, and pepper. Let rest 10 minutes.
- Sear steak in 1/2 tbsp avocado oil over high heat, 3-4 minutes per side for medium-rare. Rest off the heat for 5 minutes, then slice thinly against the grain.
- Sauté peppers and onions in the remaining oil over medium-high heat until charred at the edges, 4-5 minutes.
- In another pan, dry-toast riced cauliflower 4-5 minutes until tender. Stir in cilantro and a pinch of salt.
- Divide cauli rice between two bowls. Top with peppers, sliced steak, shredded cheese, guacamole, pico, and a drizzle of sour cream.
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