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Zesty Salsa Verde Beef and Cauliflower Rice Bowls

Enjoy a flavorsome combination of tender shredded beef cooked in tangy salsa verde with riced cauliflower in these nutritious and delicious bowls. Topped with sliced avocado, diced onion, and a fresh lime wedge, this meal is perfect for a satisfying lunch or dinner.
3
50 min
TOTAL TIME
595
CALORIES
$9.05
PER SERVING
Zesty Salsa Verde Beef and Cauliflower Rice Bowls
Ingredients
SHREDDED BEEF
4 SERVINGS
Kosher Salt
1 tsp kosher salt
Black Pepper
1/2 tsp black pepper
Avocado Oil
2 tbsp avocado oil
Salsa Verde
1 cup salsa verde
Flank Steak
2 lbs flank steak
CAULIFLOWER RICE
Avocado Oil
1 tbsp avocado oil
Riced Cauliflower
2 cups riced cauliflower
TOPPINGS
White Onion
1/4 whole white onion
diced
Avocado
1 whole avocado
sliced
Lime
1 whole lime
cut into wedges
Chopped Cilantro
2 tbsp chopped cilantro
Directions
SHREDDED BEEF
5 min
PREP TIME
45 min
COOK TIME
50 min
TOTAL TIME
1
Cut flank steak into 4 equal pieces and season both sides with kosher salt and black pepper.
2
In an Instant Pot, use the 'saute' function to heat 2 tbsp of avocado oil. Sear steak pieces for 3-4 minutes per side until browned.
3
Turn off the 'saute' function and add 1 cup of salsa verde to the steak in the Instant Pot.
4
Seal the Instant Pot lid and set to 'manual' mode for 45 minutes.
5
After the cooking time, carefully release the pressure and shred the beef using two forks.
CAULIFLOWER RICE
6
In a large skillet, heat 1 tbsp avocado oil over medium-high heat. Add riced cauliflower and cook, stirring occasionally, for 5 minutes or until tender.
ASSEMBLY
7
To serve, divide the cauliflower rice into 4 bowls. Add shredded salsa verde beef, sliced avocado, diced onion, and cilantro on top. Serve with lime wedges.
Health Info
Macros
13g
CARBS
37g
FAT
50g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
LOW CARB
MEDITERRANEAN
PALEO
WHOLE 30
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Frequently Asked Questions
How can I thicken my salsa?
Can I use salsa in place of tomato sauce when cooking?
Do I need to cook salsa before using it?
Which salsa is better: homemade or store-bought?
Why is my salsa watery?
Can I use salsa as a marinade?
How can I make my salsa spicier?
How can I reduce the heat in my salsa?
Can I add fruit to my salsa?
Why am I getting a bitter taste in my salsa?