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1. Whisk the Greek yogurt with the zest and juice of 1 lime, half of the cilantro and a pinch of the salt. Refrigerate until serving.
1 tsp Salt,
1.0 piece Limes,
1 cup Plain Greek yogurt,
0.2 cup Fresh cilantro, chopped
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2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
1 tbsp Olive oil,
1 piece White onion, finely diced,
4 clove Garlic
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3. Add the ground beef, breaking it up, and cook for 6-7 minutes until browned. Stir in the cumin, chili powder, smoked paprika, oregano, remaining salt and tomato paste, and cook for 1 minute to toast the spices.
1.5 lb Lean ground beef (93% lean),
2 tsp Ground cumin,
1 tbsp Chili powder,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
1 tsp Salt,
1 tbsp Tomato paste
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4. Add the black soybeans and water, then simmer for 5-6 minutes until the liquid is absorbed and the flavors meld. Finish with the juice of 1 lime.
2 can Canned black soybeans, drained and rinsed,
0.5 cup Water,
1.0 piece Limes
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5. Cook the cauliflower rice in a dry nonstick skillet over medium-high heat for 4-5 minutes, stirring often, until tender but not mushy. Season with a pinch of salt, the juice of the remaining lime and the remaining cilantro.
1 tsp Salt,
5 cup Cauliflower rice,
1.0 piece Limes,
0.2 cup Fresh cilantro, chopped
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6. Divide the cauliflower rice and lettuce among 4 bowls or meal-prep containers. Top with the beef and soybean mixture, salsa, radishes and a dollop of lime yogurt. Keep the lettuce and yogurt separate if storing, and refrigerate up to 4 days.
4 cup Romaine lettuce, shredded,
1 cup Tomato salsa (mushroom-free),
4 piece Radishes, thinly sliced (garnish)
