Beef and Mushroom Taco Bowl

Ingredients

• 2 medium white potatoes, diced
• 1 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 225 g extra-lean ground beef
• 1 cup mushrooms, finely chopped
• 1 medium red bell pepper, diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup no-salt-added tomato sauce
• 1/4 cup water
• 2 cups cauliflower rice
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 8 cherry tomatoes, halved
• 1 avocado, sliced

Steps

1. Preheat the oven to 220 C. Toss the diced potatoes with half of the olive oil, the salt, and the pepper. Spread them on a baking tray and roast for 20-25 minutes, turning once halfway through.
2. Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the ground beef, mushrooms, and red bell pepper and cook for 8-10 minutes, breaking up the meat as it cooks.
3. Stir in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Add the tomato sauce and water, bring to a simmer, and cook for 5-7 minutes until slightly reduced.
4. Warm the cauliflower rice in a separate pan for 3-4 minutes. Stir in the lime juice and chopped cilantro.
5. Divide the cauliflower rice between 4 bowls. Top with the roasted potatoes, beef mixture, cherry tomatoes, and sliced avocado.