A base of cauliflower rice and seasoned black beans topped generously with cherry tomato pico de gallo and creamy avocado. Love this easy, healthy dinner!
Yield: 2burrito bowls (serves 2)
Ingredients
For the cherry tomato pico de gallo:
1pintcherry tomatoesabout 25 tomatoes, halved (or quartered if large)
1/2small red onionfinely chopped
1jalapeno pepperdiced (keep the seeds for more heat; discard for a milder version)
1cupfresh cilantrochopped (about 1/3 cup chopped)
1/8teaspoonkosher salt
1/8teaspoonfreshly ground black pepper
2tablespoonsfreshly squeezed lime juicefrom 2-3 limes, depending on juiciness
1medium ripe avocadopeeled, pitted, and sliced thin
Lime wedges
A few cilantro leaves
Instructions
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.
Notes
Meat option:
Top one or both bowls with cooked, shredded chicken.