Cauliflower Rice Burrito Bowl

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CuisineTags, , DifficultyIntermediate

This recipe is full of pantry and freezer staples I always keep in our home. That’s why this meal is perfect for a last-minute dish idea that is both healthful and tasty! For those of us that are cutting down on carbs, cauliflower rice is your best friend. I always keep a few bags on hand for meals like this. It keeps me from reaching in the pantry for the rice.

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 15 oz can black beansrinsed and drained
 1 cup frozen corn kernels
 2 tbsp water
 1 tbsp chili powder
 1 tsp ground cumin
 ¾ tsp Celtic sea saltdivided
 1 tbsp olive oil
 16 oz bag of frozen cauliflower rice
 1 cup fresh cilantro leavesfinely chopped and divided
 ½ cup fresh squeezed lime juice
 2 cups chicken breastsliced or shredded okay (about 2 medium breasts)
 1 cup pico de gallo or your favorite salsa
 4 oz green chilies
 1 medium avocadothinly sliced

1

Place a small saucepan over medium-low heat. Add beans, corn, water, chili powder, cumin, and ¼ tsp. salt and cook for 3-5 minutes, stirring occasionally until heated through. Removed from heat and set aside.

2

Grab a large skillet and place it on medium heat and add the olive oil. Add your cauliflower rice and the remaining salt. Cook for 3-5 minutes, stirring occasionally until heated through. Remove from the heat and add the lime juice and ½ cup cilantro leaves, stir to combine.

3

Divide rice evenly into 4 bowls. Top with bean and corn mixture. Layer chicken over the top and add pico or salsa and avocado slices. Sprinkle the remaining cilantro over the tops and add a few lime slices on the side.

4

NOTES: I usually barbecue a large amount of chicken breasts ahead of time (on meal prep Sunday’s) to use them throughout the work week for quick meal planning. This is a great way to save some time in the kitchen when making dinner on those busier nights. Also, you can always substitute the chicken for steak or shrimp. If you’re a vegetarian, go meatless and enjoy!

Nutrition Facts

Servings 4

Ingredients

 15 oz can black beansrinsed and drained
 1 cup frozen corn kernels
 2 tbsp water
 1 tbsp chili powder
 1 tsp ground cumin
 ¾ tsp Celtic sea saltdivided
 1 tbsp olive oil
 16 oz bag of frozen cauliflower rice
 1 cup fresh cilantro leavesfinely chopped and divided
 ½ cup fresh squeezed lime juice
 2 cups chicken breastsliced or shredded okay (about 2 medium breasts)
 1 cup pico de gallo or your favorite salsa
 4 oz green chilies
 1 medium avocadothinly sliced

Directions

1

Place a small saucepan over medium-low heat. Add beans, corn, water, chili powder, cumin, and ¼ tsp. salt and cook for 3-5 minutes, stirring occasionally until heated through. Removed from heat and set aside.

2

Grab a large skillet and place it on medium heat and add the olive oil. Add your cauliflower rice and the remaining salt. Cook for 3-5 minutes, stirring occasionally until heated through. Remove from the heat and add the lime juice and ½ cup cilantro leaves, stir to combine.

3

Divide rice evenly into 4 bowls. Top with bean and corn mixture. Layer chicken over the top and add pico or salsa and avocado slices. Sprinkle the remaining cilantro over the tops and add a few lime slices on the side.

4

NOTES: I usually barbecue a large amount of chicken breasts ahead of time (on meal prep Sunday’s) to use them throughout the work week for quick meal planning. This is a great way to save some time in the kitchen when making dinner on those busier nights. Also, you can always substitute the chicken for steak or shrimp. If you’re a vegetarian, go meatless and enjoy!

Cauliflower Rice Burrito Bowl