In celebration of Cinco de Mayo yesterday I made a Mexican inspired dish!
I love using Cauliflower instead of grain and this recipe doesn’t disappoint.
I had a couple potatoes that I needed to use. So I first preheated the oven to 350, diced the potatoes, microwaved for 5 minutes and then put them in the oven.
For the ‘rice’:
- 1 large head of cauliflower
- 1/2 cup chopped, fresh cilantro
- juice of 1/2 lime
- 1 Tbsp coconut oil (or olive oil or butter)
For the bowl:
- 1/2 of an onion chopped
- 2 small cloves of garlic
- 1 can of black beans
- 1 can of diced tomatoes
- 2/3 handfuls of chopped spinach
- 1 sweet potato
- 1 russet potato
- Hot Sauce
To rice the cauliflower I like to go old school and grade it with a fine cheese grater, but if you have a food processor that would be a good way to go as well. Once the head of Cauliflower is grated, incorporate the cilantro and lime juice. Then heat your pan, I placed the 1 tablespoon of coconut oil into the pan, let melt and then added the ‘rice’ mixture. I kept this at medium heat.
While the rice is heating up, warm another skillet and add a chopped half of an onion to olive oil, let the onion become translucent and then add minced garlic. From here add diced tomatoes and black beans. Season the rice mixture and the onion/veggie mixture.
Take potatoes out of oven. Let cool. In a small serving bowl prepare a bed of chopped spinach (this will be your base) then combine the rice mixture and the onion/veggie mixture and add potatoes. While I was eating my burrito bowl I added hot sauce and guacamole to every bite cause that just how I roll!