Prepare Avocado Crema: Combine guacamole, sour cream, mayonnaise, and fresh lime juice. Place in a resealable plastic bag and snip one corner for piping. Cover and refrigerate until ready to serve.
You won't believe how good cauliflower tastes in this burrito bowl recipe. Purchase pre-riced cauliflower or rice it yourself, then pan sear with taco seasoning. You'll never want to go back to traditional rice again!
Servings and Ingredients
|¼ c. Hy-Vee guacamole|
|2 tbsp. Hy-Vee sour cream|
|2 tbsp. Hy-Vee mayonnaise|
|1 ½ tsp. fresh lime juice|
|Cauliflower Rice Burrito Bowls|
|1 (1-1/2 lbs.) head cauliflower|
|1 tbsp. Gustare Vita olive oil|
|½ c. red onions, chopped|
|½ c. red bell pepper, seeded and chopped|
|2 c. Hy-Vee frozen cut golden corn|
|½ (1.25-oz.) pkg. Hy-Vee 25%-less-sodium taco seasoning mix|
|1 (15-oz.) can Hy-Vee no-salt-added black beans, rinsed and drained|
|Desired toppings, such as: crumbled Cotija cheese, Hy-Vee Santa Fe style tortilla strips, cherry tomato halves, avocado slices, and/or fresh cilantro|
Things To Grab
- Small bowl
- Small plastic bag
- Food processor or blender
- Large skillet
To rice cauliflower, remove leaves. Chop into large pieces. Place in a food processor or blender and pulse in batches until rice-like texture; set aside.
Heat oil in skillet over medium-high heat. Cook onions and peppers in hot oil until softened. Add corn; cook 3 to 5 minutes or until slightly charred, stirring occasionally. Add riced cauliflower and taco seasoning. Cook 3 to 4 minutes. Add beans and heat through.
Divide cauliflower mixture among four serving bowls. Add desired toppings and drizzle with Avocado Crema.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 10mg
- Sodium: 530mg
- Total Carbohydrates: 48g
- Protein: 12g