Cauliflower Rice Veggie Burrito Bowl
We needed a few tips, tricks and swaps to make the Riced Cauliflower Veggie Burrito Bowl an easy dinner idea no matter what time of year it is!
Servings: 4 people
Ingredients
- 2 cloves garlic, chopped
- 1 shallot, sliced
- 2 tablespoons olive oil
- 3 cups frozen Birds Eye Original Riced Cauliflower
- 1 cup cooked black beans drained and rinsed
- 1 cup frozen Birds Eye Super Sweet Corn
- ½ cup chopped cilantro
- Kosher salt and freshly cracked black pepper to taste
- 1 cup guacamole
- 1 cup Pico de Gallo
- 1 cup Shredded Monterey Jack
- ½ cup Crema
Instructions
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the garlic and shallot and sauté for 1 minute.
- Cook the Birds Eye Riced Cauliflower according to the package directions. Once drained add to the skillet with the garlic and shallot and sauté, about 2-3 minutes. Cook the Birds Eye Super Sweet Corn according to the package directions. Drain and add to the cauliflower rice. Season with salt, pepper and a squeeze of lime juice. Add the black beans into the mixture and stir to combine. Season with salt and pepper. Remove from the skillet and portion the “rice” into 4 serving bowls.
- To the bowls add the guacamole, and cilantro, pico, cheese, crema (optional) and serve with limes
Notes
Using frozen veggies is such a time saver. They are frozen at their peak so there is no need to worry about nutrition loss.
Nutrition
Calories: 463kcal | Carbohydrates: 40g | Protein: 16g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 900mg | Potassium: 976mg | Fiber: 11g | Sugar: 10g | Vitamin A: 846IU | Vitamin C: 73mg | Calcium: 315mg | Iron: 2mg