Picture of Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Mexican ‘Rice’ Bowl

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Prep Time = 20 minutes

Cooking Time = 20 minutes

  • 1 medium carrot
  • 5 radishes
  • 1/2 cucumber
  • 2 tbsp apple cider vinegar sea salt and ground black pepper
  • 2 Tbsp coconut oil
  • 1 tsp garlic (minced)
  • 1 lb grass-fed ground beef (higher in omega 3 fatty acids)
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1 head cauliflower
  • 1 small yellow onion, chopped
  • 1 avocado (diced for garnish)
  • 1/2 cup fresh cilantro (chopped for garnish)
  • lime wedges for serving
  1. Grate carrots, radishes and cucumber into a medium bowl. Mix in the scallions, 1 1/2 tbsp vinegar and salt and pepper. Stir to combine and add 1/2 tbsp more vinegar if desired.
  2. Sauté 1 tsp coconut oil over medium-high heat and add garlic and cook, stirring for 30 seconds. Add the ground beef, cumin, red pepper flakes and 1/4 tsp salt until fully cooked (7-8 minutes).
  3. Set aside and keep warm Cut the cauliflower in half and grate cauliflower by holding onto the stem – into ‘rice’. Instead, you can also use a food processor into rice grain size – careful not to over process.
  4. Heat the remaining 2 tbsp coconut oil in a nonstick pan over medium-high heat and add the onion and cook until soft 2-3 minutes. Add the cauliflower and stir frequently until the cauliflower is slightly crispy on the outside but tender on the inside 5-8 minutes. Season with salt.
  5. Divide ‘rice’ into 4 bowls – top with beef and grated vegetables and garnish with avocado, cilantro and lime wedges.

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