Caribbean Beef and Cauli-Rice Bowl

Caribbean Beef and Cauli-Rice Bowl


2 tbsp extra virgin olive oil, divided
4 carrots, peeled and diced
2 red bell peppers, diced
4 scallions, thinly sliced, whites and greens separated
2 cloves garlic, finely minced
1 lb ground beef
2 tbsp Shawarma spice blend(I found it at Safeway)
2 tsp smoked paprika
1/2 cup chicken stock
2 tsp ground cumin, divided
2 tbsp butter
2 10-oz. pkgs frozen cauliflower rice
1 mango, diced (or 8-oz. frozen mango, thawed)
1 tsp sugar
salt and pepper, to taste
red pepper flakes, to taste

For gluten free version: Use gluten free chicken stock


Heat one tablespoon olive oil in a large skillet over medium-high heat. Add the carrots, pepper, and the scallion whites and sauté until soft and lightly browned, 3-5 minutes. Add the garlic and sauté for 1 minute, then add in the ground beef and cook until browned, about 5 minutes. Mix in the Shawarma spice blend, paprika, chicken stock, and half the ground cumin. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened and the beef is cooked through. Remove from heat, pour into a large bowl and stir in the butter until fully melted. Season with salt and pepper to taste and cover to keep warm. Heat the remaining olive oil over medium-high heat in the same skillet. Squeezing the packages of cauliflower rice to break up large clumps, place in skillet and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in mango, remaining cumin, and sugar, and cook 2-3 minutes more, or until cauliflower is tender. Season with salt and pepper. Serve the beef and vegetable mixture over the mango cauliflower rice and garnish with the scallion greens and red pepper flakes.

Ellena's Notes

Summer is always a time filled with delicious food and wine, fun with family and friends, and beautiful weather. But, because weekends are spent outside relaxing, I tend to eat and drink more than normal, have desserts by the fire, eat out, and so much more. And while I love and enjoy every moment, by the end of summer I am craving some healthier food. Natalie felt the same way, so about 5 years ago she started a “detox” once the girls got back into school. It’s not anything major, but focuses mainly on eating whole, real food, nothing processed. I joined in a couple of years ago and love the refresh my body feels right before the busy holiday season starts. In fact, Analisa just mentioned to me this morning she is excited for it! Who knew a 15-year-old could appreciate vegetables?!? In preparation for this, I have been searching through my favorite recipes and I came across this absolutely delicious meal! When I served it to Mike the first time, he had no idea that it was cauliflower rice and not rice. In fact, he is still not fully convinced, it was that delicious! He is now a cauliflower rice convert and finds delicious recipes for me all the time. This one has fresh mango in the recipe, making it taste like the perfect end to summer! I hope this recipe inspires you to try new things, as you may be pleasantly surprised by the outcome.

Since this dish has a little bit of a summer inspiration for me, I love to serve it with our Rosé of Malbec or our Best Friends White Blend. For a red, Natalie loves the Tempranillo.

Eat Simple, Eat Well, Ellena