Keto Beef & Avocado Bowls
A fresh and filling weeknight meal featuring seasoned beef, creamy avocado, and crunchy greens, all topped with a tangy sauce.
Ingredients
For the Bowl
- 1 lb Ground beef (80 to 85 percent lean) Can swap with ground turkey for a lighter option.
- 2 medium Avocados Ripe but not mushy.
- 4 cups Greens (shredded romaine, baby spinach, or spring mix) Romaine adds great crunch.
- 1 cup Diced cucumber Optional for additional crunch.
- 1 cup Cherry tomatoes Optional.
- 1 medium Red onion Thinly sliced for bite.
- 1 tbsp Olive oil (or avocado oil, or butter) For cooking the beef.
For Seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Pepper Adjust to taste.
- 1/2 tsp Chili flakes Optional for heat.
For the Sauce
- 1/2 cup Mayo Can substitute with Greek yogurt or sour cream.
- 2 tbsp Lime juice
- 1 tbsp Water To thin the sauce.
- 1 tbsp Hot sauce or sriracha Adjust to taste.
- 1/4 tsp Cumin Optional for warmth.
Garnishes
- 1/4 cup Fresh cilantro Chopped.
- 1 lime Lime wedges For serving.
- 1/4 cup Toasted pumpkin seeds Optional for crunch.
- 1/4 cup Shredded cheese Optional for a cozy touch.
Instructions
Cooking the Beef
- Heat a skillet over medium-high. Add a swirl of oil and the ground beef. Let it sit for a minute to brown, then break it up with a spatula.
- Sprinkle on garlic powder, onion powder, smoked paprika, salt, and pepper. Stir and cook until browned with crispy edges, about 7 to 9 minutes.
- If desired, spoon off extra grease for a leaner result. Taste and adjust salt, adding chili flakes if you like heat.
Building the Bowls
- Lay down a bed of greens in each bowl.
- Add a generous scoop of beef.
- Tuck in avocado slices, diced tomatoes, cucumbers, and red onion.
- Optionally, add a pinch of salt on the avocado for extra flavor.
Making the Sauce
- Whisk mayo with lime juice and a splash of water until drizzleable.
- Add hot sauce to taste and a tiny pinch of cumin. The sauce should be tangy and creamy, and thin enough to zigzag over everything.
Serving
- Drizzle the sauce over the warm beef.
- Finish with cilantro, pumpkin seeds, and a squeeze of lime.
Storage Tips
- Store components separately in airtight containers to maintain texture.
- Slice avocado right before eating to avoid browning.
Notes
This meal is great for meal prep. Beef can be kept for 4 days in the fridge or up to 2 months in the freezer. Reheat gently in a skillet for best results.