1/2 teaspoon black pepper (for Garlic Pepper Cream)
1 teaspoon lime juice (for Garlic Pepper Cream)
Instructions
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Stir in the soy sauce, sriracha, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until the spices are well combined and heated through.
While the beef is cooking, prepare the Garlic Pepper Cream by mixing the sour cream, mayonnaise, garlic powder, black pepper, and lime juice in a small bowl. Set aside.
To assemble the bowls, divide the cooked rice among four bowls. Top each with the spicy beef mixture, sliced bell peppers, corn, and avocado.
Drizzle the Garlic Pepper Cream over the top and garnish with fresh cilantro.
Notes
For a lighter version, substitute ground turkey or chicken for the beef.
Add your favorite vegetables, such as zucchini or broccoli, to the beef mixture for extra nutrition and flavor.