Name: Cauliflower Rice Burrito Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 (bowls)
Ingredients: 1 15-ounce can black or pinto beans; 1/2 tsp ground cumin; 1/2 tsp chili powder; ~1/8 - 1/4 tsp sea salt ((to taste)); 1 Tbsp olive or grape seed oil; 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp)); 1/4 cup diced red or white onion; 1 medium head cauliflower, grated into “rice” (see method here); 1 pinch sea salt ((plus more to taste)); 3 Tbsp lime juice (~ 2 limes); 1 tsp ground cumin ((plus more to taste)); 1/2 tsp chili powder; 1/3 cup red or green salsa ((plus more for serving // I like Trader Joe’s Chunky Salsa)); 1/4 cup fresh chopped cilantro ((plus more for serving)); 1 Tbsp olive or grape seed oil; 1 medium red, green, orange, or yellow bell pepper ((thinly sliced lengthwise)); 1/2 medium red onion ((sliced into 1/4-inch rings)); 1 pinch sea salt