Cauliflower Rice Black Bean Burrito Bowls

• Vegan
• Gluten free

• Produce

  • 1 Avocado, medium ripe thin pitted, and sliced
  • 1 (15-ounce can Black beans
  • 1/2 Cauliflower, medium
  • 1 pint Cherry tomatoes
  • 1 cup Cilantro, fresh
  • 3 Cilantro, leaves
  • 2 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Lime, wedges
  • 1/2 Red onion, small

• Condiments

  • 2 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/8 tsp Kosher salt
  • 1 Pinch Kosher salt & freshly ground black pepper
  • 1 Pinch Salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 1/4 cup Water

Found on kitchentreaty.com

Description

Ingredients

• 1 pint cherry tomatoes (about 25 tomatoes), halved (or quartered if large)
• 1/2 small red onion, finely chopped
• 1 jalapeno pepper, diced (keep the seeds for more heat; discard for a milder version)
• 1 cup fresh cilantro, chopped (about 1/3 cup chopped)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice (from 2-3 limes, depending on juiciness)
• 1/2 medium cauliflower, grated
• 1 tablespoon olive oil
• Pinch salt & freshly ground black pepper
• 1 (15-ounce) can black beans
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and halved
• 1/2 teaspoon ground cumin
• Pinch kosher salt & freshly ground black pepper
• 1/4 cup water (if needed)
• (Or simply substitute a scoop of these Supremely Delicious Black Beans from Scratch – about 3/4 cup per bowl)
• 1 medium ripe avocado, peeled, pitted, and sliced thin
• Lime wedges
• A few cilantro leaves

Directions

• Make the pico de gallo. In a medium bowl, stir together all of the pico de gallo ingredients. Taste and add additional salt and pepper if desired. Set aside. Saute the cauliflower rice. Set a large saute pan over medium heat. When hot, add the olive oil. Add the grated cauliflower along with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. I like to give it an extra minute or two until it gets a bit toasty and golden. Set aside. Cook the beans. In a medium saute pan over medium heat, add the oil. Add the garlic cloves and let cook on each side for about 30 seconds. Mash with a fork. Add the drained beans, cumin, and salt and pepper and cook, stirring, until the beans are warmed through. Mash a few with the fork if you like, and if they start to look a little dry, stir in a bit of water if you’d like. Assemble the burrito bowls. Set out two bowls and divide the cauliflower rice between the two. Layer in the beans and top with a generous scoop of pico de gallo. Top with avocado, a lime wedge for squeezing over the top if desired, and a few leaves of cilantro. Serve at once.