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Cauliflower Rice Bowl

Spicy Cauliflower Rice Bowls Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower (about 2 lb)
  • 2 tbsp olive oil, divided
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt, plus more to taste
  • 1 lime, halved
  • 1 ripe avocado, sliced
  • ¼ cup roughly chopped fresh cilantro
  • Sour cream or plain yogurt, for serving (optional)

Method
 

  1. Cut cauliflower into florets and pulse in a food processor until rice-sized. Heat 1 tbsp oil in a large skillet over medium heat, add the cauliflower rice, and cook until tender, 4 to 5 minutes. Transfer to a bowl.
  2. Wipe the skillet, add the remaining 1 tbsp oil, and cook the onion with a pinch of salt until soft, about 3 minutes. Stir in garlic for 30 seconds, then add the beans, corn, chipotle peppers, adobo sauce, cumin, paprika, and ½ tsp salt. Cook until heated through, 5 to 7 minutes.
  3. Return the cauliflower rice to the skillet and toss with the bean mixture to reheat, 3 to 4 minutes. Squeeze in the juice from half a lime, season to taste, and stir again.
  4. Divide the rice among bowls, top with the bean mixture, sliced avocado, cilantro, and a wedge of the remaining lime. Serve immediately, with sour cream if desired.

Notes

If you’re short on time, use a bag of frozen riced cauliflower and skip the pulsing step. For less heat, use only one chipotle pepper and remove the seeds before mincing.