Cauliflower Rice Taco Bowls
Serves: 4 Total Time to Make: 30 minutes Gluten Free, Vegan
Ingredients
For the Cauliflower Rice:
1 pound Cauliflower rice, Wegmans, precut in the produce section
Olive Oil Spray
2 cloves garlic, minced
1 lime, juiced
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup, plus more for serving pico de gallo or salsa
For the Beans:
1 15 oz can black beans
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp coriander
1/8 tsp salt
2 Tbsp water
For the Peppers:
1 red, green, and orange bell pepper, cut into pieces
1/2 red onion sliced into pieces
Toppings, as desired:
1 Avocado
Guacamole
Corn tortilla chips
Hot Sauce
Cilantro
Directions:
- Prepare the cauliflower rice: Heat a large, non-stick skillet over medium heat. Once hot, add a spray of oil and garlic. Sauté one minute, stirring frequently. Then add cauliflower rice, a sprinkle of salt, and stir to coat.
- Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente), stirring occasionally.
- Remove the rice from the heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, and 1/2 cup of pico de gallo. Stir to combine.
- Prepare of beans: Add beans to small saucepan over medium heat, add seasonings, and 2 Tbsp of water. Simmer until warm and softened, about 5 minutes.
- Prepare peppers: Heat the same non-stick skillet again over medium-high heat. When hot, add spray of oil, peppers, onions, and a sprinkle of salt. Sauté, stirring frequently until slightly softened and slightly browned, about 5 minutes.
- To Serve: Divide cauliflower rice, beans, and peppers between 4 bowls. Serve with additional pico de gallo, salsa, avocado slices, or other desired toppings.