CAULIFLOWER RICE BURRITO BOWLS , By Healthy Living and Lifestyle .
These burrito bowls are made grain-free with cauliflower rice for a healthy and tasty dinner!
Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4 Servings
• 1 head cauliflower, chopped into florets
• 1 tbsp avocado oil
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 tsp salt
• Smokey chipotle black beans:
• 1/2 tbsp avocado oil
• 1/2 onion, finely chopped
• 1/2 red pepper, chopped
• 1 can black beans (about 14oz)
• 2 chipotle peppers in adobo, chopped
• 1 tbsp tomato paste
• 2 tbsp water
• 1/2 tsp cumin powder
• 1/2 tsp chilli powder
• salt & pepper to taste
• Other ingredients:
• 1 sweet potato, peeled and cut into cubes
• 1/2 cup cooked corn (fresh, frozen or canned)
• 1 avocado, mashed (I like to add a squeeze of lime and pinch of salt)
• cilantro
• your favourite salsa to top
• Make the cauliflower rice: Add the cauliflower florets to a food processor and pulse until grainy. (don�t over pulse!) Heat the avocado oil in a large pan on medium-high heat then add the onion and cook for 2 minutes. Add the garlic and cook another minute. Add the cauliflower and cook for 3-4 minutes until tender. Season with salt.
• Prep the chipotle black beans: Heat the avocado oil on medium-high heat in a pan then add the onion and pepper for cook for 2-3 minutes. Add the rest of the ingredients and mix together letting cook for another 2-3 minutes.
• Roast the sweet potato: Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Place the cubed sweet potato on the pan and bake for 20-30 minutes until tender, flipping halfway through.
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Read More this full recipes at CAULIFLOWER RICE BURRITO BOWLS
These burrito bowls are made grain-free with cauliflower rice for a healthy and tasty dinner!
Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4 Servings
INGREDIENTS:
• 1 head cauliflower, chopped into florets
• 1 tbsp avocado oil
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 tsp salt
• Smokey chipotle black beans:
• 1/2 tbsp avocado oil
• 1/2 onion, finely chopped
• 1/2 red pepper, chopped
• 1 can black beans (about 14oz)
• 2 chipotle peppers in adobo, chopped
• 1 tbsp tomato paste
• 2 tbsp water
• 1/2 tsp cumin powder
• 1/2 tsp chilli powder
• salt & pepper to taste
• Other ingredients:
• 1 sweet potato, peeled and cut into cubes
• 1/2 cup cooked corn (fresh, frozen or canned)
• 1 avocado, mashed (I like to add a squeeze of lime and pinch of salt)
• cilantro
• your favourite salsa to top
INSTRUCTIONS:
• Make the cauliflower rice: Add the cauliflower florets to a food processor and pulse until grainy. (don�t over pulse!) Heat the avocado oil in a large pan on medium-high heat then add the onion and cook for 2 minutes. Add the garlic and cook another minute. Add the cauliflower and cook for 3-4 minutes until tender. Season with salt.
• Prep the chipotle black beans: Heat the avocado oil on medium-high heat in a pan then add the onion and pepper for cook for 2-3 minutes. Add the rest of the ingredients and mix together letting cook for another 2-3 minutes.
• Roast the sweet potato: Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Place the cubed sweet potato on the pan and bake for 20-30 minutes until tender, flipping halfway through.
• . . .
• . . .
Read More this full recipes at CAULIFLOWER RICE BURRITO BOWLS
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