Cumin-Spiced Beef and Cauliflower Rice Bowls with Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Ground beef cooked with warm cumin and smoky paprika served over fragrant cauliflower rice and topped with creamy avocado slices for a filling Whole30 bowl. This mexican-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs 85% lean ground beef, divided extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, 85% lean ground beef
• 5 cups, processed into rice-sized pieces cauliflower florets
• 3 tbsp, divided extra virgin olive oil
• 1 small, finely diced (about 1/2 cup) yellow onion
• 3 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 medium, sliced ripe avocado
• 1/4 cup chopped, for garnish fresh cilantro
• 4 wedges, for serving lime wedges

Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and sauté for 4 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 1 lb ground beef, breaking it up with a wooden spoon. Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for 8-10 minutes, stirring occasionally, until beef is browned and cooked through. Remove beef mixture from skillet and set aside.
3. Step 3: In the same skillet, heat remaining 2 tbsp extra virgin olive oil over medium heat. Add 5 cups cauliflower rice and season with 1/2 tsp sea salt and 1/2 tsp black pepper. Cook, stirring frequently, for 5-7 minutes until tender but not mushy.
4. Step 4: Divide cauliflower rice evenly among 4 bowls. Top each bowl with the spiced ground beef and sliced 1 medium avocado. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.