Prep the vegetables. Dice the onion and bell pepper, mince the garlic, and chop the greens. If using fresh cauliflower, pulse florets in a food processor until they’re rice-sized. If using frozen cauliflower rice, let it thaw a bit so it cooks evenly.

Brown the beef. Heat 1 tablespoon oil in a large skillet over medium-high. Add the ground beef and a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and slightly crispy in spots, about 6–8 minutes. If there’s excess grease, drain it or blot with paper towels.

Season the meat. Add 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, and a pinch of red pepper flakes. Stir in the tomato paste and cook 1 minute to toast the spices.

Build flavor with aromatics. Push the beef to one side. Add the remaining 1 tablespoon oil to the open side and sauté the onion and bell pepper until softened, 3–4 minutes. Stir in the garlic for 30 seconds until fragrant, then mix everything together.

Deglaze and simmer. Pour in the soy sauce or coconut aminos and the beef broth. Scrape up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly and coat the beef.

Sauté the cauliflower rice. In a separate large skillet, heat a drizzle of oil over medium-high. Add the cauliflower rice with a pinch of salt and pepper. Cook, stirring often, until tender and just starting to get golden, 5–7 minutes. Avoid overcooking so it doesn’t turn mushy.

Wilt the greens. Stir the chopped spinach or kale into the beef mixture. Cook 1–2 minutes until wilted. Taste and adjust salt, pepper, and spices as needed. A squeeze of lime brightens everything.

Assemble the bowls. Spoon cauliflower rice into bowls, top with the beef and veggie mixture, and add your favorite toppings. Try avocado and cilantro with a squeeze of lime, or shredded cheese and sour cream for a cozy, creamy finish.