This hodgepodge dinner is comforting and cravable but still nutritious with cauliflower rice replacing regular rice.
By Julia Mueller
Cauliflower-Rice and Guacamole Burrito Bowl
- Total Time: 35 mins
- Yield: 3-5 1x
Description
This hodgepodge dinner is comforting and cravable but still nutritious with cauliflower rice replacing regular rice.
Ingredients
Scale
For the Cauliflower Rice:
- 2 tablespoons grapeseed or olive oil
- 1 head cauliflower, grated
- 1 lime, juiced
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- ¾ teaspoon kosher salt
For the guacamole:
- 2 ripe avocadoes
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 tablespoons red onion, chopped
- 1 jalapeno, seeded and chopped
- 1 roma tomato, seeded and diced
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
For the Burrito Bowls
- 1 14-ounce can garbanzo beans
- 1 ear corn, cooked and kernels removed
- Guacamole
- Cauliflower Rice
- Pico de Gallo
- Cilantro for serving
Instructions
To Prepare the Cauliflower Rice:
- Remove the green stems off the cauliflower and chop the head of cauliflower in half.
- Grate the whole head (one half at a time) on the box grater. It’s okay if you leave some small florets.
- In a large skillet, heat oil to medium-high heat.
- Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the skillet.
- Cook the cauliflower, stirring consistently, until it is softened and browned, about 15 to 20 minutes.
To Make the Guacamole:
- Peel and pit the avocados and place them in a bowl.
- Add the lime juice, garlic, onion, jalapino, and mash with a fork or chop with a knife (to leave the guacamole chunky, use a knife to chop everything together).
- Add the chopped tomato and cilantro and fold into the guacamole.
To make awesome burrito bowls:
- Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot.
- Steam an ear of corn about 5 to 8 minutes. When it’s cool enough to handle, carefully remove the kernels using a knife.
- Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add pico de gallo and guacamole and go to town!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main
