Vegetable Burrito Bowls #CincoDeMayo Made Simple

Friday night rolled around, I was home on Cinco de Mayo, exhausted and proud to have finished a very productive week. So, what would I make for dinner? I discovered a cauliflower head begging to be selected! Burrito bowls with cauliflower rice! A quick trip to the grocery store to pick up the ingredients I did not have at home and I was ready.

It was fantastic! I had a healthy dinner, enjoyed the patio until the winds sent me back inside.

Getting back to those burrito bowls….

Ingredients

1 large head cauliflower, cut into flowerets
1 package grape cherry tomatoes
1 each large zucchini & yellow squash
Yellow bell pepper
1 can organic black beans, drained & rinsed
1 can red chile sauce – found in Hispanic section next to the enchilada sauce. If you store does not stock the red chile sauce, then a can of enchilada sauce is just as good
Guacamole – the price of avocadoes was on the high side, but the store’s homemade guacamole was a good buy
Scallions chopped for garnish

Directions

You will need a food processor for the cauliflower, FYI. In two batches, rice the cauliflower flowerets in your processor, set aside in medium bowl. Cut the tomatoes in half, chop the squash in small cubes, chop yellow bell pepper, set aside in separate bowls. Rinse the beans well and in a small bowl, add the red chile sauce only to coat, 2-3 tablespoons. I used a half pint mason jar for the beans and a smaller mason jar for the rest of the sauce to use later.

Time to assemble! Put about a cup of the cauliflower rice in your bowl, and top with the other ingredients. Garnish with the guacamole and green onions. Delicioso!

PS I used the leftovers on Sunday morning to make vegetable egg muffins for the week. I don’t recommend using tomatoes because they will make the muffins mushy. Use the leftover bell pepper instead.

Bon Appétit!

#burritobowl #vegetableburritobowl #vegetable #cauliflowerrice

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