Savory Breakfast Burrito Bowls

In a large skillet, heat 1 tablespoon of ghee over medium heat. Add the cauliflower rice and minced jalapeno, stir to combine. Cover the skillet and allow the cauliflower rice to steam for 2-3 minutes.

Remove the cover, add lime juice, season with salt and pepper and stir well. Continue cooking for 1-2 minutes until the cauliflower rice has your desired texture. Set aside.

In the same skillet, heat another tablespoon of ghee over medium-high heat. Crumble the beef into the skillet and brown it, breaking up any lumps with a wooden spoon. Add the taco seasoning and onion powder, and stir until the meat is well coated.

Lower the heat to medium-low, cover the skillet and let it simmer for a few minutes, allowing the flavors to meld together. Set aside.

In another skillet, heat the last tablespoon of ghee over medium heat. Whisk the eggs in a bowl with salt and pepper and pour the mixture into the skillet. Cook and stir often to scramble the eggs. Set aside.

To assemble the burrito bowls, divide the cauliflower rice, seasoned beef, and scrambled eggs equally among six bowls. Top with halved cherry tomatoes, your favorite salsa, and avocado slices. Use fresh cilantro leaves for garnish. If meal prepping, only add the tomatoes, salsa, and avocado when ready to consume.