Start by gathering all your ingredients. Chop the onion, red bell pepper, and garlic. Thinly slice the cabbage and rinse the baby spinach if you’re using it.
In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Add the lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook until it’s browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the minced garlic, red bell pepper, and sliced cabbage. Season with sea salt and chili powder. Cook for an additional 5-7 minutes, stirring frequently, until the cabbage is tender and the bell pepper is slightly softened.
Pour in the can of tomato sauce and stir well to combine. Allow it to simmer for another 3-4 minutes to let the flavors meld together. If you’re adding baby spinach, toss it in now and cook until wilted.
Spoon the beef and cabbage mixture into serving bowls. Top with fresh lime juice, sliced avocado, salsa, a dollop of sour cream, and a sprinkle of grated cheese.
Dig in while it’s warm, and enjoy the explosion of flavors in every bite of your Mexican-Inspired Ground Beef and Cabbage Bowls!
