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Southwestern Cauli Rice Bowls
Keto
Keto & Low Carb
Low Carb
Nutrition
Plant Based
Quick & Healthy
Vegan
Vegan & Plantbased
Weight Loss
Made With Riced Cauliflower with Tomato, Red Pepper & Corn
Carbs
41g
Time
20 mins
Calories
405
Serves
2 people
Veg Servings
2
Ingredients
- 1 pouch Fullgreen Riced Cauliflower with Tomato, Red Pepper & Corn
- 1 tsp taco seasoning
- 15oz black beans, drained & cooked
- 1 large sweet potato, diced
- 1 large avocado
- 1⁄2 cup carrots, shredded
- 1 tbsp hemp seeds
- 1⁄4 cup fresh cilantro
- 1⁄4 cup plant-based milk
- Juice of 1 Lime
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon chili powder
- 1 tsp olive oil
Method
- 1 Preheat your oven to 375° F. Peel and dice the sweet potato, then place onto a parchment-lined baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
- 2 To a large skillet (over a medium heat) add 1 tablespoon of olive oil and saute 1 pack of Fullgreen’s Riced Cauliflower for 2 minutes. Whilst cooking, add 1 teaspoon of taco seasoning and a little squeeze of lime juice. Allow to cool.
- 3 To make the Avocado & Cilantro Sauce, blend 1⁄2 an avocado, the fresh cilantro, plant-based milk, cumin, chilli powder and the the remaining juice from the lime - until smooth.
- 4 In 2 bowls, share riced cauliflower, roasted sweet potatoes, cooked black beans, carrots, avocado, hemp seeds (optional), and sauce.
- 5 Season to taste and devour!
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