Easy Mexican Cauliflower Rice Bowl Entree Recipe

WHAT YOU’LL NEED

  • 1 small yellow onion, diced 
  • 1 small package of Baby Bella mushrooms
  • 1 tbsp grapeseed oil 
  • 3 cups cauliflower rice 
  • 1 can of black beans 
  • 1 can corn 
  • 1/4 cup vegetable broth 
  • 1/2 jar fresh salsa
  • Approximately 1/4 cup salt & pepper 
  • 1 tsp chili powder 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp cumin 
  • dash cayenne pepper 

Toppings:

Cilantro, avocado, hot sauce, a squeeze of lime

 

Cauliflower rice
cauliflower rice 2

HOW TO PREPARE

  • Preheat a large pan to medium-high heat.
  • Dice onion and press/mince garlic. 
  • Add grapeseed oil and saute onion, mushrooms, and garlic.
  • Season with salt, pepper, chili powder, smoked paprika, and cumin. 
  • Stir in cauliflower rice, salsa, black beans, and corn. 
  • Slowly add broth until the mixture is moist enough to stir quickly. You don’t want the broth to puddle so add just enough to moisten the dish. 
  • Lower heat and simmer for 5-10 minutes, occasionally stirring until the cauliflower is translucent and soft (but not mushy). 

Note:

if you use frozen cauliflower, it will take a few minutes longer to cook. Top with cilantro, and avocado. 

Enjoy!