Cauliflower rice veggie burrito bowl

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.