Vegetable Burrito Bowls with Cauliflower Rice

Ingredients

Fajita Veggies

  • 1/2 tablespoon olive oil
  • 2 green bell peppers, seeded and sliced into 1/3-inch-thick strips
  • 1 yellow onion, peeled and sliced into strips
  • Sea salt, to taste

Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 large head of cauliflower, cut into florets
  • 1/4 cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 to 1/2 teaspoon sea salt or to taste
  • 1 15- ounce can black beans, drained and thoroughly rinsed

Pico de Gallo

  • 1 cup cherry tomatoes, sliced
  • 1/4 cup finely-diced red onion
  • 2 tablespoons cilantro leaves, chopped
  • sea salt, to taste

Guacamole

  • 1 small avocado, pitted and peeled
  • 1/2 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • Sea salt, to taste

Other Ingredients

  • 1 batch Sunflower Sour Cream (see recipe below)
  • Lime wedges, for garnishing (optional)

Instructions

Fajita Veggies

  1. In a large skillet, heat the olive oil over medium. Add the peppers, onions, and sea salt over medium heat. Cook for 14 to 16 minutes or until veggies are tender and golden, stirring occasionally.

Cauliflower Rice

  1. Meanwhile, add the cauliflower florets, cilantro, and lime juice to a food processor and pulse 30 to 40 times to rice the cauliflower. In another large skillet, heat the olive oil over medium. Add the riced cauliflower mixture and sea salt. Cook for 6 to 10 minutes or until the cauliflower is tender and just barely turning golden, stirring occasionally. Add the black beans, and cook another 2 minutes to heat.

Pico de Gallo

  1. In a small bowl, combine all ingredients, stir to combine, and adjust seasoning.

Guacamole

  1. In another small bowl, combine all ingredients and use the back of a fork to mash the avocado.

To Assemble

  1. In 2 to 3 bowls, divide the cauliflower rice, peppers and onion, pico de gallo, and guacamole. Drizzle with sunflower sour cream and serve.

Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 large head of cauliflower, cut into florets
  • 1/4 cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 to 1/2 teaspoon sea salt or to taste
  • 1 15- ounce can black beans, drained and thoroughly rinsed

Pico de Gallo

  • 1 cup cherry tomatoes, sliced
  • 1/4 cup finely-diced red onion
  • 2 tablespoons cilantro leaves, chopped
  • sea salt, to taste

Guacamole

  • 1 small avocado, pitted and peeled
  • 1/2 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • Sea salt, to taste

Other Ingredients

  • 1 batch Sunflower Sour Cream (see recipe below)
  • Lime wedges, for garnishing (optional)

Instructions

Fajita Veggies

  1. In a large skillet, heat the olive oil over medium. Add the peppers, onions, and sea salt over medium heat. Cook for 14 to 16 minutes or until veggies are tender and golden, stirring occasionally.
  2. Meanwhile, add the cauliflower florets, cilantro, and lime juice to a food processor and pulse 30 to 40 times to rice the cauliflower. In another large skillet, heat the olive oil over medium. Add the riced cauliflower mixture and sea salt. Cook for 6 to 10 minutes or until the cauliflower is tender and just barely turning golden, stirring occasionally. Add the black beans, and cook another 2 minutes to heat.

Pico de Gallo

  1. In a small bowl, combine all ingredients, stir to combine, and adjust seasoning.

Guacamole

  1. In another small bowl, combine all ingredients and use the back of a fork to mash the avocado.

To Assemble

  1. In 2 to 3 bowls, divide the cauliflower rice, peppers and onion, pico de gallo, and guacamole.
  2. Drizzle with sunflower sour cream and serve.