In a large skillet over medium heat, add the ground beef. Use a wooden spoon to break it apart as it cooks. Stir occasionally until the beef is browned and cooked through, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté for an additional 3-4 minutes, until the onion is translucent and fragrant.
Sprinkle the taco seasoning over the beef and onion mixture. Add the water as instructed on the seasoning package and stir well to combine. Allow it to simmer for a few minutes until the mixture thickens slightly.
Stir in the salsa and black beans, mixing until everything is evenly coated. Let this simmer for another 2-3 minutes, allowing the flavors to meld together.
In a medium saucepan, combine the frozen riced cauliflower and sweet potato with 1/2 cup of water. Cover the saucepan and cook over medium heat for about 5-7 minutes, or until heated through and tender.
Once the riced cauliflower and sweet potato are cooked, stir in the frozen roasted corn. Cook for an additional 2-3 minutes, ensuring everything is heated evenly.
To assemble your burrito bowls, scoop a generous portion of the riced cauliflower and sweet potato mixture into each bowl. Top it with the seasoned beef mixture and finish with your favorite toppings like shredded cheddar cheese, lettuce, sour cream, guacamole, diced tomatoes, salsa, or tortilla chips.
