I’m always open to trying new healthy alternatives to my favorite unhealthy options, so finding a rice substitute to make killer burrito bowls is a HUGE victory! I’m already crafting other recipes to use cauliflower rice in… I was pleasantly surprised with how full these bowls kept me- the combination of avocado and garbanzo beans hits the protein mark and keeps you full without that heavy self loathing feeling post chipotle burrito bowl. Next time, I think I’ll whip up some easy fajitas to add some extra crispiness and flavor.
For the Cauliflower Rice:
2 tablespoons olive oil
1 head cauliflower, grated
1 lime, juiced
1 tablespoon chili powder
2 teaspoons onion powder
¾ teaspoon kosher salt
For the guacamole:
2 ripe avocados
2 cloves garlic, minced
1 lime, juiced
2 tablespoons onion, chopped
1 jalapeno, seeded and chopped
1 roma tomato, seeded and diced
1 tablespoon fresh cilantro, chopped
Salt and Pepper, to taste
For the Burrito Bowls:
1 14-ounce can garbanzo beans
1 cup frozen corn, thawed (try grilling for extra tastiness)
Cilantro for serving
Remove the green stems off the cauliflower and chop the cauliflower into manageable pieces. Using your food processor and the shredded attachment, grate the cauliflower.
In a large skillet, heat oil to medium-high heat.
Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the skillet.
Cook the cauliflower, stirring consistently, until it is softened and browned, about 15 to 20 minutes.
Peel and pit the avocados and place them in a bowl.
Add the lime juice, garlic, onion, jalapeno, and mash with a fork or chop with a knife. Add the chopped tomato and cilantro and fold into the guacamole.
Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot. Grill thawed corn in a pan for a few minutes until browned.
Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add cheese and guacamole and enjoy!