Burrito Buddha Bowl
Ingredients
- 2 cups Cauliflower Rice
- 3 cloves Garlic, minced
- 1 can Black Beans, rinsed and drained
- 2 Tablespoons Green Chiles
- 1 Red Pepper, sliced
- 1/2 Red Onion, sliced
- 1 Zucchini, sliced into half moons
- 1 Portobello mushroom, sliced
- 1/4 cup Cilantro
- 2 Tablespoons Pepitas
- Cumin
- Chili Powder
- Extra virgin olive oil
- Lime wedges for garnish
- Salt and Pepper
- 1/2 lime, juiced
- 1 Tablespoon canned chipotle sauce and chile chopped (add more if you like extra heat)
- 1/4 cup mayonnaise
Steps
- 1
Add 1 Tablespoon olive oil to a sauté pan and eat over medium-high heat. Add the frozen cauliflower rice and sauté for a few minutes. Add the garlic.
- 2
Add the black beans, heat through and season with salt and pepper.
- 3
Preheat oven to 425 degrees. Toss the pepper, onion, zucchini and mushrooms with olive oil, cumin, chili powder and salt.
- 4
Roast for about 20 minutes until vegetables are tender and slightly caramelized.
- 5
Once the vegetables are done, assemble the Buddha bowl, using a mound of cauliflower rice and beans and surrounding it with the vegetables. Top the rice with the green chiles. Drizzle with the sauce and serve with fresh lime and cilantro.
- 6
Mix all ingredients together.
Source: thechoppingblock.com·Own this recipe or photo? Request removal