Cauliflower Rice Burrito Bowl

"The best way to eat your veggies."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
15mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
  • Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.

Questions & Replies

  1. Wondering what you could substitute for all of that olive oil, without that it would be very WW friendly.
     
  2. This looks really colorful, and I was planning to try it till I read the Nutrition Label. Where in these ingredients are all those Carbs coming from?
     
  3. What is in this that makes one serving over 800 calories?!
     
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Reviews

  1. Quick to put together, colourful (putting in some yellow bell peppers helps), very tasty. I don't have a food processor, but it was easy enough to chop the cauliflower into small pieces on a cutting board. Added some halved grape tomatoes. Excellent healthy meal!
     
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