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Low carb, ready in 15 min!
20 minutes

Ground Beef Burrito Bowls

with Spiced Cauliflower ‘Rice’ & Sautéed Sweet Peppers

Cooking time

20 minutes




560 /serving

Turn seasoned ground beef into the perfect no-fuss burrito bowl in no time. Browned in Mexican-themed spices and mild chili sauce, the meat gets splashed with lime and apple juices to add tantalizing tang and residual sweetness to each mouthful. Dish up this filler-upper with fluffy riced cauliflower and pan-blistered sweet peppers, and then top it all off with a sour cream sauce spiked with fresh cilantro. The fiesta is in full swing in just 20 minutes.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 200g Mini sweet peppers
  • 1 Bunch of cilantro
  • 1 Lime
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 45ml Mild chili sauce
  • 15ml Apple juice
  • 43ml Sour cream
  • 16.5g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites

You will need:

2 Large pans
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
13 g
980 mg
Total Carb
25 g
10 g
40 g
10 g
a picture
Sauté the cauliflower rice
​​Zest the lime. In a large pan, heat a drizzle of oil on medium-high. Sauté the cauliflower rice, 8 to 10 min., until softened; season with ⅓ of the spices and S&P. Add up to ½ the lime zest; stir well. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the beef
Meanwhile, quarter the lime. In a second large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the chili sauce, juice of up to ½ the lime wedges and ½ the apple juice. Cook, stirring frequently, 1 to 2 min., until the beef is coated and the sauce has slightly thickened.
a picture
Make the cilantro sour cream
Meanwhile, roughly chop the cilantro leaves and stems. In a small bowl, combine the sour cream, up to ½ the cilantro, the juice from the remaining lime wedges, the remaining apple juice, 1 tsp water (double for 4 portions) and S&P.
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Sauté the sweet peppers
In the reserved pan, heat a drizzle of oil on medium-high. Halve and seed the sweet peppers lengthwise. Sauté, 1 to 2 min. per side, until beginning to soften; season with the remaining spices and S&P. Add the remaining lime zest; toss well.
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Plate your dish
​​Divide the cauliflower rice between your bowls. Top with the beef and sweet peppers. Garnish with the remaining cilantro. Serve the cilantro sour cream on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.