Cauliflower Rice Burrito Bowl Recipe
Servings 4
Calories 154kcal
Ingredients
- 1 cup cauliflower rice
- 2 tbsp olive oil
- 1 red pepper sliced
- ½ onion peeled and sliced
- 1 can black beans drained and rinsed
- ½ cup corn kernels
- ½ avocado
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ cup salsa
- 3 lime wedges
- salt and pepper
- fresh cilantro
- jalapeño optional
Instructions
- Heat a non-stick skillet over MED-HIGH heat. Drizzle in half the olive oil. Add the sliced peppers, onions, smoked paprika, and a pinch of salt and pepper. Sauté for 8–10 minutes.
- Remove the peppers and onion from the skillet. Drizzle in the rest of the oil. Sauté the black beans with the corn, cumin, coriander, and salt and pepper for 5 minutes, until the corn is cooked.
- Mash the avocado together with a squeeze of lime, salt, and pepper.
- Divide between two bowls. Top with a lime wedge, cilantro, and jalapeño slices.
Notes
- Watch the cauliflower rice while cooking; you don't want to overdo it and turn it to mush. (This is especially important if you are using frozen rice.)
- Organize the ingredients in the bowl—it will look alluring and let the diner balance each mouthful.
- Start slow when adding the spices. Taste then add more if you think it needs a flavor boost.
Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 273mg | Potassium: 461mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1267IU | Vitamin C: 66mg | Calcium: 34mg | Iron: 1mg