Made with seasoned cauliflower rice, onions, guacamole, and black beans, enjoy this flavor burrito bowl.
PREP TIME: 15 mins COOK TIME: 15 mins
SERVINGS: 3
TYPE: Gluten-Free, Mexiacn-Inspired, Vegan
Nutrition
Serving: 1 bowls
Calories: 269
Carbohydrates: 44.3 g
Protein: 13.7 g
Fat: 15 g
Saturated Fat: 2.2 g
Cholesterol: 0 mg
Sodium: 195 mg
Fiber: 12 g
Sugar: 6.9 g
Ingredients
CAULIFLOWER RICE
- 1/4 tablespoon Olive oil
- 1/4 head of cauliflower and 1/4 bell pepper
- 0.13 red onion
- 1 pinch of sea salt
BURRITOS
- 4.75 oz can of black beans
- 3 large tortillas
- 1 cup shredded cheese
- 4 oz jar of salsa
Preparation
1. Into a small saucepan add beans and season with spices to taste, stir ocasionaly over low heat.
2. MAKE THE CAULIFLOWER RICE
— Wash and dry the caukiflower thoroughly, then remove all greens. — Using a food processor, cut into small pieces and grate it using grater attachment. — Into a large skillet over medium heat, add 1 tablspoon oil. Cover with a lid for it to be tender. Cook for about 5-8 minutes, then season as desired.
3. After that, heat a latge skillet over medium heat, add oil, garlic, salt, and pepper. Sauté and sir frequently for 1 mins. Add cauliflower rice and stir. Cover and cook for 2-4 minutes.
4. Remove the rice and transfer to a mixing bowl. Add salsa, cumin, and fresh cilantro, or more spices as desired and stir.
5. Serve and enjoy with corn tortillas, chips, salsa, or guacamol.
TOPPING: You can topped with avocado, hot sauce, and cilantro.
