Low Carb Mexican Burrito Bowl with Riced Cauliflower

Method

1. 1 Heat 2 tbsp of Oil in a large frying pan and fry the Onion and Garlic for 2-3 mins over a medium-high heat, stirring regularly
2. 2 When the Onion and Garlic has softened, add the Beef and break it up so it cooks evenly.
3. 3 Add the Tinned Tomatoes, Chipotle Paste, Tomato Purée and Paprika. Then bring it to a gentle simmer for 20 mins.
4. 4 Meanwhile, coarsely chop the Cherry Tomatoes and finely chop some fresh Coriander and Spring Onions. Combine these in a small bowl with a little Oil and plenty of Lime Juice, Salt and Pepper. Then set it aside.
5. 5 Slice the Avos, squeeze Lime Juice over them and set these aside also.
6. 6 Cut the Sweetcorn kernels off the cob and sear in a small frying pan - over a high heat with a little oil. Cook until they char just a little!
7. 7 Now it's time to build those bowls!
8. 8 Divide three packs of Cauli Rice between 6 bowls, then top with the Chilli Beef, Tomato Salsa, charred Sweetcorn and Avocado slices.
9. 9 Serve with a dollop of Soured Cream and some grated Cheese, if you fancy. Don't forget to scatter a little extra Coriander over the top as a garnish.
10. 10 Enjoy!!