Beef Burrito Bowl with Cilantro Cauliflower Rice

• 1 lb ground chuck
• 1 c onion, diced
• 1 c salsa
• 2 tbsp extra virgin olive oil
• 2 c cauliflower rice (available in the Produce Department)
• 1 tsp ground cumin
• ½ c cilantro, rough chopped, divided
• 1 c black beans, rinsed
• 1 c radishes, cut into matchsticks
• 1 c avocado, diced
• 1 c grape tomatoes, halved
• 1 c sour cream
• Lime wedges

In large skillet over medium high heat, add the ground chuck and onion. Cook until the ground beef begins to brown and the onion turns translucent, about 6-8 minutes. Pour off any excess great from pan. Add salsa, reduce heat to a simmer and cook another 3-5 minutes to thicken the sauce. Remove from heat and transfer to a bowl.

Wipe skillet clean and return to medium heat. Add oil, riced cauliflower and cumin. Sauté for 2-3 minutes. Remove from heat and fold in ¼ c cilantro.

Assemble the bowls by equally portioning the cauliflower rice between 4 serving bowls and then topping with equal amounts of beef. Finish the bowls by serving them loaded with black beans, radishes, avocado, tomatoes and sour cream, and garnish with cilantro and lime wedges.