main dish•dinner•main course•lunch
Cauliflower Rice Veggie Burrito Bowl
For Hypertension High Blood Pressure
Vegetarian
Balanced
463 kcal
30 gfat
40 gcarbs
16 gprotein
Nutrition Notes
Balanced *
This recipe is appropriate for a balanced diet as it incorporates vegetables, legumes, and healthy f...
For High Blood Pressure Hypertension Htn *
This recipe is suitable for high blood pressure as it includes low-sodium ingredients like cauliflow...
Vegetarian *
Recipe is vegetarian and well-suited to the diet, incorporating vegetables, legumes, and dairy.
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 2 cloves garlic, chopped
- 1 shallot, sliced
- 2 tablespoons olive oil
- 3 cups frozen Birds Eye Original Riced Cauliflower
- 1 cup cooked black beans drained and rinsed
- 1 cup frozen Birds Eye Super Sweet Corn
- 1/2 cup chopped cilantro
- Kosher salt and freshly cracked black pepper to taste
- 1 cup guacamole
- 1 cup Pico de Gallo
- 1 cup Shredded Monterey Jack
- 1/2 cup Crema
Preparation
- 1
Step 1
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the garlic and shallot and sauté for 1 minute. - 2
Step 2
Cook the Birds Eye Riced Cauliflower according to the package directions. Once drained add to the skillet with the garlic and shallot and sauté, about 2-3 minutes. Cook the Birds Eye Super Sweet Corn according to the package directions. Drain and add to the cauliflower rice. Season with salt, pepper and a squeeze of lime juice. Add the black beans into the mixture and stir to combine. Season with salt and pepper. Remove from the skillet and portion the “rice” into 4 serving bowls. - 3
Step 3
To the bowls add the guacamole, and cilantro, pico, cheese, crema (optional) and serve with limes Bon appetit!
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