Low-Carb Cauliflower Rice Burrito Bowl Delight

Ingredients

• 1 medium head cauliflower, riced
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• to taste salt and pepper
• 1 medium avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 quarter cup cilantro, chopped
• as needed lime wedges for serving

Instructions

1. Begin by making the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Use a food processor to pulse the florets until they resemble rice grains.
2. Heat the olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5-7 minutes, stirring occasionally, until softened. Season with salt, pepper, cumin, and chili powder. Remove from heat and set aside.
3. In the same skillet, add the diced red onion and bell pepper. Sauté for 3-4 minutes until they are softened and translucent.
4. Add the black beans and corn to the pan, stirring to combine. Heat for an additional 2-3 minutes, until warmed through.
5. To assemble your burrito bowl, place a generous scoop of the cauliflower rice in the bottom of each serving bowl.
6. Top with the sautéed black bean and corn mixture, sliced avocado, cherry tomatoes, and chopped cilantro.
7. Serve with lime wedges on the side for an extra zesty flavor.