Taco Salad with Cilantro Lime Cauliflower Rice
Ingredients
For the taco meat:
- 1 1/2 lbs lean ground beef or bison
- 2 Tbsps homemade taco seasoning mix, recipe above
For cauliflower rice:
- 1 lb cauliflower rice
- 1 Tbsp extra-virgin olive oil or avocado oil
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly chopped cilantro leaves
For the toppings:
- 4 heaping cups of Romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, sliced
- 1/2 cup freshly shredded cheese
- dollop of Greek yogurt, if desired
Yogurt dressing:
- juice & zest from a large lime
- 1 Tbsp white wine vinegar
- 1 Tbsp raw honey
- 1/2 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Start by making your dressing. Place all of your dressing ingredients in a small jar and shake to emulsify. Alternatively, you may whisk ingredients together in a small bowl.
- You can add a bit of water to thin the dressing if desired. Keep refrigerated until ready to use.
- Heat a large skillet over medium-high heat. Add in the ground meat and cook, breaking it up with a wooden spoon until no longer pink.
- Carefully drain and discard excess grease if necessary. Sprinkle with your taco seasoning and continue to cook until cooked through. Set aside and allow it to cool.
- Meanwhile, prepare your veggies for your bowls.
- To make your cauliflower rice, preheat a clean skillet over medium heat. Drizzle with the oil and add in your cauliflower rice. Cook, stirring frequently until tender-crisp, around 10 minutes. Remove from the heat.
- Stir in the fresh lime juice, cilantro, and season with sea salt and pepper to your taste.
- To assemble your bowls, add the base of lettuce.
- Top each evenly with cilantro lime cauliflower rice, taco meat, tomatoes, olives, shredded cheese, and a dollop of Greek yogurt.
- Drizzle with your dressing immediately before serving, stir and enjoy!
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