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Ground Beef and Cauliflower Rice Bowl with Miso

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 3 servings
  • Category: Dinner, Lunch
  • Method: Sautéing
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Low-Carb

Description

This ground beef and cauliflower rice bowl is the kind of healthy meal you’ll find yourself making on repeat. Ready in under 20 minutes, it’s a quick, high-protein, low-carb lunch or dinner that’s packed with flavor from hatcho miso, coconut aminos, ginger, and garlic. Cauliflower rice adds fiber, nutrients, and plenty of volume, making this meal especially satisfying while keeping it light in calories. Naturally gluten-free and finished with fresh scallions and cilantro, it’s delicious on its own or served with kimchi, sauerkraut, or a crisp carrot ribbon salad.

Ingredients

For the Miso Sauce

  • 1 tablespoon coconut aminos
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon mirin
  • 1 tablespoon hatcho miso paste

For the Beef

  • 2 teaspoons sesame oil
  • 460 g / 1 lb lean ground beef
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ginger powder)
  • 2 large garlic cloves, minced
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon miso sauce (from above)

For the Cauliflower Rice

  • 350 g frozen cauliflower rice
  • 1 small carrot, finely diced
  • 1/4 teaspoon mustard powder
  • Remaining miso sauce

For Finishing

  • Salt, to taste
  • 2 scallions, thinly sliced
  • A handful of fresh cilantro, chopped
  • Toasted sesame seeds

Instructions

  1. In a small bowl, whisk together the coconut aminos, rice vinegar, mirin, and hatcho miso paste until smooth. Set aside.
  2. Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula as it browns.
  3. Add the ginger, garlic, and white pepper. Continue cooking until the beef is nicely browned and begins to stick slightly to the pan. Season with 1/2 teaspoon salt and stir in about 1 tablespoon of the miso sauce. Cook for another minute, then transfer the beef to a bowl and set aside.
  4. Add the diced carrot and frozen cauliflower rice to the same skillet. Cook over medium-high heat for about 5 minutes, stirring occasionally, until the cauliflower is heated through but still has some texture.
  5. Stir in the mustard powder and the remaining miso sauce. Return the beef to the skillet and toss everything together. If needed, add 1 to 2 tablespoons of water to help distribute the sauce evenly and deglaze the pan.
  6. Taste and adjust the seasoning with additional salt, if needed. Stir in the scallions and cilantro just before serving. Sprinkle some toasted sesame seeds on top. 
  7. Serve hot. Leftovers can be stored in the fridge for up to 24 hours or frozen for longer storage.

Notes

I love pairing this ground beef and cauliflower rice skillet with a simple carrot ribbon salad on the side.

Find it online: https://creativeinmykitchen.com/ground-beef-and-cauliflower-rice-bowl/