Name: Cauliflower Rice Burrito Bowl with Steak, Peppers, Guacamole & Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (340 g) bags frozen, riced cauliflower; 3 green bell peppers; 1 ½ cups guacamole; 3 red bell peppers; 1 ½ cups shredded cheese, Mexican blend; 1.02 kg striploin (New York strip) steak; black pepper; chili powder; extra virgin olive oil; hot sauce; salt

Cauliflower Rice Burrito Bowl with Steak, Peppers, Guacamole & CheeseCauliflower Rice Burrito Bowl with Steak, Peppers, Guacamole & Cheese — a 40-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (340 g) bags frozen, riced cauliflower

3 green bell peppers

1 ½ cups guacamole

3 red bell peppers

1 ½ cups shredded cheese, Mexican blend

1.02 kg striploin (New York strip) steak

black pepper

chili powder

extra virgin olive oil

hot sauce

salt

Instructions

Preheat the oven to 230°C (450°F). Line a two large baking sheet pans with aluminum foil to make cleanup easier (optional).

Pat steak dry with paper towels and place on one baking sheet. Drizzle with oil and season with spices on both sides.

Wash, dry, trim, and seed bell peppers; slice lengthwise into strips. Transfer to the other baking sheet, drizzle with additional oil, and season with spices; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring veggies and flipping steak halfway through, until veggies are tender and steak is cooked to desired doneness, 15-18 minutes. Remove from oven.

Meanwhile, preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add riced cauliflower, water, and salt to the pot; cook, stirring occasionally, until liquid has evaporated and cauliflower is tender, 6-7 minutes. Remove from heat and cover to keep warm.

When the steak and veggies are done, transfer steak to the cutting board and let rest, 5 minutes.

Thinly slice steak against the grain.

Divide cauliflower rice, steak, veggies, guacamole, and cheese between bowls. Serve with hot sauce on the side and enjoy!

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