This jalapeño lime cauliflower rice bowl with picadillo is a Mexican-inspired, Whole30 compliant dish that is bursting with flavor and finished off with creamy and spicy guacamole.
Heat one tablespoon of olive oil in a large pan on medium heat. Add the diced carrot and diced celery. Sauté until fragrant and the carrots are just a bit tender. This will take about 4 minutes.
Add ground beef, breaking it up and stirring occasionally. When the beef is almost all brown, add 2 diced garlic cloves and 1/4 of a diced onion. Sauté until translucent and fragrant.
Then, add 3/4 tablespoon of salt, 1/2 teaspoon of pepper, the oregano, chili powder, tomato sauce, and hot water.
Stir everything together and let the water evaporate.
Check the carrots with a fork. They should be tender, but if not, allow the mixture to cook for a little longer.
In a large pan, add the 2 bags of frozen cauliflower rice.* Cover the pan for about 8 minutes to allow the cauliflower to defrost and cook. Stir occasionally.
Next, push the cauliflower to the sides of the pan to create a well in the middle. Add 1 tablespoon of olive oil to the middle, as well as the diced jalapeño, 3 diced garlic cloves, and 1/2 a diced onion.
Sauté the jalapeño, garlic, and onion for about 2 minutes until the onion is translucent. Then, stir it all together with the cauliflower.
Finally, squeeze a whole lime over the cauliflower and stir it all together. Season with salt and pepper to taste.
Serve the cauliflower rice in the bottom of a bowl followed by a scoop of the picadillo.
Top it off with guacamole with roasted vegetables, see link in the notes.* You can also eat with roasted thinly sliced oven-roasted potatoes or over-roasted fries.
*I like to use frozen cauliflower rice but you can use two heads of fresh riced cauliflower instead. Just add 2 tablespoons of olive oil to the pan, then add the cauliflower rice and let it cook and soften for about 5 minutes.