Challenge of the Week: Clean up the clutter! We all have at least one spot (a table, drawer, closet, etc) that is filled with clutter. This week I challenge you to pick one or more of the spots to complete clear. Go through it and find a place for things, donate them, or throw away. This will feel stress-relieving and exhilarating!
Burrito bowls are a delicious all-in-one meal, loaded with protein, vegetables, beans, and rice that are very filling, but also provide more carbs than most of us need from the rice. The solution? Cauliflower rice! You can make your own or find at almost all grocery stores in the fresh and/or frozen section for convenience. Pick up a few bags to keep on hand for this delicious recipe or use any leftover protein and vegetables you have on hand for a delicious, easy meal!
Easy Cauliflower Rice Burrito Bowls
-1 (15 oz) can black beans, drained and rinsed
-1 cup frozen corn kernels
-2 tablespoons Water
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
-3/4 teaspoon kosher salt, divided
-1 tablespoon olive oil
-one 16-ounce bag riced cauliflower) or 1 medium head cauliflower (about 1 1/2 pounds), riced
-1/3 cup chopped fresh cilantro, divided
-1/4 cup freshly squeezed lime juice (from 2 to 3 medium limes)
-1 cup diced or shredded cooked chicken (optional), warmed if desired
-1 cup pico de gallo or salsa
-1 medium avocado, peeled, pitted, and sliced
- Place the beans, corn, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.
- Meanwhile, heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the riced cauliflower and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the cauliflower is heated through and just tender, 3 to 5 minutes. Remove from the heat. Add 1/4 cup of the cilantro and the lime juice, and stir to combine.
Divide the riced cauliflower among 4 bowls. Top with the bean and corn mixture, chicken if using, pico de gallo or salsa, and avocado slices. Sprinkle with the remaining cilantro and serve warm.
-Kay Simms, MS, HFI, CSCS