Cauliflower ‘rice’ burrito bowls
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Cauliflower
600 g
Canned black beans, rinsed, drained
2 400g can, (2 x 400g cans)
Canned corn kernels, rinsed and drained
340 g
Avocado
1 medium, thinly sliced
Tomato-based salsa
⅓ cup(s), (75g)
Ground coriander
¾ tsp
Ground cumin
¾ tsp
Ground paprika
¾ tsp
Olive oil
1½ tbs
Red wine vinegar
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Process cauliflower in a food processor, in batches, until it ressembles rice.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook cauliflower ‘rice’, stirring, for 5 minutes or until tender. Transfer cauliflower to a large bowl, add spices and 2 teaspoons of the oil. Season with salt and pepper and stir to combine.
3
Divide spiced cauliflower between 4 bowls and top with black beans, sweetcorn and avocado.
4
Whisk vinegar and remaining oil in a small bowl and season with salt and pepper. Drizzle dressing over burrito bowls and top with salsa to serve.
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