Description
A healthy and flavorful cauliflower rice bowl packed with veggies, protein, and a delicious tangy dressing—perfect for a low-carb, vegetarian meal.
Ingredients
Units
Scale
- 1 medium head of cauliflower, riced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the riced cauliflower, salt, and pepper. Cook for 5–7 minutes until tender.
- In a bowl, mix black beans, corn, cherry tomatoes, red onion, lime juice, cumin, and chili powder.
- To assemble the bowl, layer the cauliflower rice, veggie mixture, diced avocado, and top with chopped cilantro.
- Serve immediately or refrigerate for up to 2 days.
Notes
- Use pre-riced cauliflower to save time.
- Add grilled tofu or tempeh for extra protein.
- Adjust spices to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg