CAULIFLOWER RICE BLACK BEAN BURRITO BOWLS

Cauliflower Rice Black Bean Burrito Bowls image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 20

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1 pint cherry tomatoes (about 25 tomatoes, halved (or quartered if large))
1/2 small red onion (finely chopped)
1 jalapeno pepper (diced (keep the seeds for more heat; discard for a milder version))
1 cup fresh cilantro (chopped (about 1/3 cup chopped))
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice (from 2-3 limes, depending on juiciness)
1/2 medium cauliflower (grated)
1 tablespoon olive oil
Pinch salt & freshly ground black pepper
1 15-ounce can black beans
1 tablespoon olive oil
2 cloves garlic (peeled and halved)
1/2 teaspoon ground cumin
Pinch kosher salt & freshly ground black pepper
1/4 cup water (if needed)
Or simply substitute a scoop of these Supremely Delicious Black Beans from Scratch - about 3/4 cup per bowl
1 medium ripe avocado (peeled, pitted, and sliced thin)
Lime wedges
A few cilantro leaves

Steps:

Make the pico de gallo. In a medium bowl, stir together all of the pico de gallo ingredients. Taste and add additional salt and pepper if desired. Set aside.
Saute the cauliflower rice. Set a large saute pan over medium heat. When hot, add the olive oil. Add the grated cauliflower along with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. I like to give it an extra minute or two until it gets a bit toasty and golden. Set aside.
Cook the beans. In a medium saute pan over medium heat, add the oil. Add the garlic cloves and let cook on each side for about 30 seconds. Mash with a fork. Add the drained beans, cumin, and salt and pepper and cook, stirring, until the beans are warmed through. Mash a few with the fork if you like, and if they start to look a little dry, stir in a bit of water if you'd like.
Assemble the burrito bowls. Set out two bowls and divide the cauliflower rice between the two. Layer in the beans and top with a generous scoop of pico de gallo. Top with avocado, a lime wedge for squeezing over the top if desired, and a few leaves of cilantro.
Serve at once.