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Burrito Bowl with Cauliflower Rice

Thursday, February 14, 2019 Edit
This low carb burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It’s Whole 30 vegetarian and customizable for all diets.
Burrito Bowl with Cauliflower Rice

INGREDIENTS

  1. 1 pound sweet potatoes (1 large or 3 small)
  2. 5 tablespoons olive oil, divided
  3. 1 organic red pepper
  4. 1 organic yellow pepper
  5. 1 red onion
  6. 24 ounces Seasons Choice Plain or Garlic Riced Cauliflower (2 bags)
  7. 8 Simply Nature Grade A Organic Cage Free Brown Eggs
  8. 4 handfuls Simply Nature Organic Mixed Greens
  9. Little Salad Bar Salsa, for the garnish
  10. 1 avocado, for the garnish
  11. 1 lime, for the garnish
  12. Garlic powder
  13. Cumin
  14. Chili powder
  15. Kosher salt

INSTRUCTIONS

  • Bake the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad spots (but leave the skin on). Grate the sweet potatoes with large side of a box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2 tablespoons olive oil,1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4 teaspoon kosher salt. Bake for 25 to 30 minutes until browned on the edges but still soft.
  • Sauté the peppers and onions: Thinly slice the peppers and red onion. In a large skillet, heat 1 tablespoon olive oil over high heat. Add the peppers and onions with 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Sauté for about 5 minutes until just tender and slightly blackened, stirring occasionally.
  • Heat the cauliflower rice: Remove the peppers and onions from the skillet into a bowl. In the same skillet (no need to wipe it out), reduce the heat to medium and add another 1 tablespoon of olive oil to pan. Cook cauliflower rice with 3/4 teaspoon kosher salt until warmed through. Remove the cauliflower rice into a bowl and wipe out the skillet to remove the cauliflower bits.