Cauliflower Rice Burrito Bowl with Chicken
- ½ cup black beans
- 1 cup cauliflower, riced
- ½ cup green bell peppers
- ¼ cup onions
- ¼ cup tomatoes
- ½ cup lettuce, chiffonade
- 2 tbsp water
- ½ tsp chili powder
- ½ tsp ground cumin
- ¾ tsp salt
- 1 tbsp olive oil
- ¼ cup chopped fresh cilantro
- 1 lime, freshly squeezed lime juice
- 4-6 oz chicken, shredded or diced
- ½ cup fresh Pico de Gallo, no sugar added
- ½ avocado, sliced
Step by Step Instructions
Place the beans, bell peppers, onions, water, chili powder, cumin, and ¼ tsp 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 of the salt. Cook, stirring occasionally until the cauliflower is heated through and just tender, 3 to 5 minutes. Remove from the heat.
Add ¼ cup of the cilantro and the lime juice and stir to combine. Pour the rice into a bowl and top with the bean and veggie mixture, chicken, fresh lettuce, tomato, Pico de Gallo, cilantro, and ½ avocado slices.