A few weeks ago I FINALLY cracked into my instant pot and went to town. Chicken, grains, beans, you name it! I’m now obsessed and these Cauliflower Rice Veggie Bowls with Instant Pot Black Beans are my new go-to!
Okay. Okay. I’m a little late to the Instant Pot game but better late than never right? I’ve been experimenting for the better part of this year and I’m hooked. It’s really easy to use, and since I’ve been traveling so much, it’s great to cook a few things in bulk and keep them stocked in the freezer for Thomas.
A few weeks back when we started doing Insta-live every Monday night, I whipped up these instant pot black beans and turn them into a planted based veggie bowl with all the guacamole. It came together on a total whim and it’s been on regular rotation ever since! (side note – I love it when that happens b/c I’m totally a creature of habit when it comes to lunches!) It’s just a spoonful of the best ever black beans, my cauliflower rice and kale mixture which I’m sure you’ll love, and some roasted veggies and guac. Simple. Healthy. LOADED with all the good things!
And a few FAQ’s regarding the instant pot:
This is the instant pot I use. I bought this one and the bigger one for research (obviously) and the massive one isn’t necessary.
If you don’t have the chili setting for this recipe, just do manual for 45 minutes.
- 1 red onion, finely diced
- 6 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 3-4 chipotles in adobo
- 1 pound dry black beans
- 1 teaspoon kosher salt
- 6 cups water
- 3 large sweet potatoes, diced
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 4 cups cauliflower florets
- 1 bunch dinosaur kale, thinly sliced
- 1 tablespoon olive oil
- 1 recipe Homemade Guacamole
- Turn the instant pot to saute. Add the oil, red onion and garlic and saute for 3-4 minutes. Add the spices and peppers and stir to combine. Add the dry beans, salt, and water in the bowl of the Instant Pot and give it a stir. Cover with the lid, and be sure to turn the vent at the top to the "sealed" position. Set the Instant Pot to cook for 45 minutes on the Chili setting. When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid. Drain the beans from most of their liquid and store them in an airtight container the fridge or freezer until ready to use.
- While the beans are cooking, dice the sweet potatoes and transfer to a baking sheet. Drizzle with olive oil, salt and pepper and roast in a 425 degree oven for 25-30 minutes until golden brown. Remove and set aside.
- Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches and don’t over process or it will get mushy. In a large skillet, heat 1 tablespoons of olive oil over medium heat. Add the kale and sauté until wilted. Add the cauliflower and saute, until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice to help remove any bitterness from the raw cauliflower.
- Portion the Cauliflower rice into 4 serving bowls. Add a spoonful of the beans to each bowl and a spoonful of the roasted sweet potatoes. Top with plenty of guacamole and serve.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!