One-Pot Spicy Beef & Cauliflower Rice Skillet with Fresh Cilantro
Enjoy all the hearty flavors of a spicy beef skillet with a vegetarian twist by using plant-based beef crumbles. This one-pot meal is quick, nutritious, and packed with fresh cilantro and cauliflower rice for a satisfying weeknight dinner.
- 12 oz plant-based beef crumbles
- 4 cups cauliflower rice
- 1 cup red bell pepper, diced
- 1 cup yellow onion, chopped
- 3 each garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 cup vegetable broth
- 0.5 cup fresh cilantro, chopped
- 0.75 tsp salt
- 0.5 tsp black pepper
- 4 each lime wedges, for serving
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Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and red bell pepper; sauté until softened, about 5 minutes.
⏱️ 5 minutes 🌡️ medium heatStir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 minuteAdd the plant-based beef crumbles; cook, stirring occasionally, until browned and heated through, about 5 minutes.
⏱️ 5 minutesMix in tomato paste, smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to coat the mixture evenly.
⏱️ 2 minutesAdd cauliflower rice and vegetable broth. Stir, cover, and cook for 10 minutes until the cauliflower is tender and most of the liquid has absorbed.
⏱️ 10 minutesUncover, stir in chopped cilantro, and cook an additional 2 minutes to combine flavors.
⏱️ 2 minutesServe hot, garnished with extra cilantro and lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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