Cauliflower rice veggie burrito bowl

main_cauliflower_veggieburrito.jpg

This recipe uses cauliflower rice. Buy premade cauliflower rice at your grocery store or make your own.

How to make cauliflower rice

1. Start by slicing out the core of a small head of cauliflower, then cut the head into a few big chunks.
2. Use the grating attachment on your food processor to pulse the florets, working in small batches. If you don’t have a food processor, you can use a box grater.
3. Transfer to a bowl and remove any large pieces. Repeat with remaining florets.
4. The cauliflower will look like a cross between rice and hash browns.
5. Cover and refrigerate until ready to use in your recipe. One pound of cauliflower (one medium-sized head) will yield about four cups of cauliflower rice.

Watch us make the cauliflower rice veggie burrito bowl

Yield

4 servings

Ingredients

• 1½ tablespoon olive oil, divided
• 2 bell peppers, any color, seeded and sliced into strips
• 1 onion, sliced into strips
• 4 cups cauliflower rice
• ¼ cup chopped cilantro leaves
• 2 tablespoons fresh lime juice
• ¼ teaspoon salt
• pepper to taste
• 1 15-ounce can kidney beans, no salt added, drained and thoroughly rinsed

Cook

In a large skillet, heat ½ tablespoon olive oil over medium heat. Add the peppers and onions, and cook over medium heat. Salt and pepper to taste. Cook until tender and golden, stirring occasionally, about 15 minutes.

In another large skillet, heat 1 tablespoon olive oil over medium heat. Add the cauliflower rice, lime juice, chopped cilantro and sea salt. Cook about 5–10 minutes or until the cauliflower is tender and just barely turning golden, stirring occasionally. Add the kidney beans, and cook another 2 minutes to heat.

Serve

Divide the rice mixture between 4 bowls, do the same with the cooked peppers. Top with your choice of ingredients, like salsa, pico de gallo, plain Greek yogurt and guacamole.