Experience the vibrant flavors of a Mexican Cauliflower Rice Bowl with Cilantro Lime Avocado Dressing. This dish features cauliflower rice as a low-carb base, complemented by a creamy and refreshing avocado dressing. It’s a nutritious meal option, rich in proteins and healthy fats, making it a great choice for vegan, vegetarian, and keto diets. Preparation is quick, with only 15 minutes of prep time and 20 minutes of cooking time, making it ideal for busy days while still delivering a delicious dining experience.

Ingredients

• 1 medium head cauliflower, riced
• 1 15 oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup tomatoes, diced
• 1 cup red bell pepper, diced
• 1/2 cup red onion, diced
• 1/2 cup cilantro, chopped
• 1 whole avocado, sliced
• 1/4 cup lime juice
• 2 Tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• salt
• pepper

Instructions

1. Heat 2 Tbsp of olive oil in a large skillet over medium heat.
2. Add riced cauliflower, 1 tsp cumin, and 1 tsp chili powder to the skillet. Cook for about 5 to 7 minutes until the cauliflower is tender.
3. In a mixing bowl, combine 1 can of drained and rinsed black beans, 1 cup corn kernels, 1 cup diced tomatoes, 1 cup diced red bell pepper, 1/2 cup diced red onion, and 1/2 cup chopped cilantro.
4. In a separate bowl, mash 1 whole avocado with 1/4 cup lime juice until smooth, creating the avocado dressing.
5. To serve, divide the cooked cauliflower rice among four bowls.
6. Evenly top each with the bean and vegetable mixture, followed by a generous dollop of avocado dressing.
7. Season each bowl with salt and pepper to taste.
8. Optionally, garnish with additional cilantro and lime wedges.

Keywords: Low-carb, Vegan, Cauliflower, Healthy, Mexican

Spice Rack: Cumin, Chili Powder

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