Southwest Cauliflower Rice Bowls

Southwest Cauliflower Rice Bowl

While cauliflower has become quite trendy as a low carbohydrate substitute for rice, I appreciate it more as a creative way to increase our daily serving of veggies. Given its mild taste, it complements most flavors and is accepted by even the pickiest of eaters. This dish would work perfectly for a family to serve as a “build your own” bar where kids can customize their toppings.

Ingredients

  • 1 Tbsp. olive oil

  • 1 lb. ground chicken

  • 1/2 onion, diced

  • 2 tomatoes, diced

  • 1 jalapeño, seeds removed and finely diced (optional)

  • 3 cloves garlic, minced

  • 4-5 cups cauliflower rice (available fresh or frozen)

  • 3 Tbsp. tomato paste

  • 1 tsp. cumin

  • 1/2 tsp. smoked paprika

  • 1/4 tsp. cayenne

  • 1 1/2 tsp salt

  • pepper to taste

  • 1 can black beans, rinsed and drained

  • guacamole (for topping)

  • chopped cilantro (for topping)

  • shredded jack cheese (optional; for topping)

Method

1) Heat oil in a large fry pan over medium heat.

2) Brown chicken until cooked through.

3) Add onions, jalapeño and tomato until saute until onions are starting to brown.

4) Add garlic and cauliflower and cook for an additional 2 minutes.

5) Add spices, tomato paste and black beans. Cook until heated through.

6) Serve mixture in bowls and top with guacamole, fresh cilantro and shredded cheese if desired.

Meal HacksLauren LeedyRecipe, Veggies, Chicken1 Comment