Cauliflower Rice Mexican Burrito Bowl!
1/2 cup riced cauliflower
1/2 cup riced sweet potato
1/2 cup corn
1/2 chopped red onion
1/2 cup black beans (canned)
1/2 cup shredded carrots
2 tbsp taco seasoning
2 tbsp taco sauce
Adobo sauce for topping
2 tbsp guacamole for topping
shredded cheese (optional)
In a frying pan add in onion and saute, when the onions are translucent add in the black beans, taco sauce and taco seasoning. Saute until warmed through (approximately 5 minutes)
In a separate frying pan add a dash of oil, cauliflower rice, sweet potato rice, cabbage and corn. Sautee until cooked through (about 5 minutes).
In a bowl add riced vegetables, top with bean mixture, Adobo Salsa, guac and cheese (or toppings of your choice).
Enjoy! A ten minute meal that has you eating healthy!
A Few Tips and Tricks
- I do not want to spend the time ricing my vegetables so I was able to buy these vegetables pre-riced. Check out my favourites here
- I use burrito bowls as a way to “sweep my fridge” you can legitimately use any vegetables that you want. The sky is the limit.
- I use canned beans because they cook so fast. You can use black beans that are not canned – but you would have to submerge them in water over night, and cook for longer!
Let me know if you make this! Send me photos and let me know what you think 🙂