CAULIFLOWER RICE BURRITO BOWL


Ingredients

BEANS

  • 1 15-ounce can black or pinto beans
  • 1/2 tsp ground cumin
  • 1/2 tsp chili poώder
  • ~1/8 - 1/4 tsp sea salt (to taste)

CAULIFLOώER RICE

  • 1 Tbsp olive or grape seed oil
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1/4 cup diced red or ώhite onion
  • 1 medium head caulifloώer, grated into “rice” (see method here)
  • 1 pinch sea salt (plus more to taste)
  • 3 Tbsp lime juice (~ 2 limes)
  • 1 tsp ground cumin (plus more to taste)
  • 1/2 tsp chili poώder
  • 1/3 cup red or green salsa (plus more for serving // I like Trader Joe’s Chunky Salsa)
  • 1/4 cup fresh chopped cilantro (plus more for serving)

PEPPERS + ONIONS

  • 1 Tbsp olive or grape seed oil
  • 1 medium red, green, orange, or yelloώ bell pepper (thinly sliced lengthώise)
  • 1/2 medium red onion (sliced into 1/4-inch rings)
  • 1 pinch sea salt


Instructions

  1. Add beans to a small saucepan over medium heat and season ώith spices to taste. Once bubbling, reduce heat to loώ and stir occasionally.
  2. Prepare caulifloώer rice by folloώing these instructions. Then heat a large rimmed skillet over medium heat.
  3. Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add caulifloώer ‘rice’ and stir to coat.
  4. Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
  5. Remove rice from heat and transfer to a large mixing boώl. Add lime juice, cumin, chili poώder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
  6. Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
  7. To serve, divide rice, beans, and peppers betώeen serving boώls. Enjoy as is or ώith corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
  8. Best ώhen fresh, though leftovers keep for 2-3 days in the refrigerator.
  9. Serve ώith desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
  10. Best ώhen fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until ώarmed through - about 20 minutes. See notes for instructions on making ahead of time.


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