Cauliflower Rice Burrito Bowl

Ingredients · per serving

• 1 lime Lime
• ½ avocado Avocado
• 1 tomato Tomato
• 30 g Feta or queso fresco
• 1 tsp Chipotle in adobo
• 2 tbsp Olive oil
• ½ pepper Yellow pepper
• 60 g Sweetcorn
• 3 tbsp Greek yogurt
• 1 pepper Red pepper
• 1 tsp Ground cumin
• 300 g Cauliflower
• few slices Jalapeño
• small handful Fresh coriander
• 50 g Red onion
• to taste Salt
• 1 tsp Smoked paprika
• 150 g Tinned black beans
• ½ tsp Garlic powder

Instructions

1. Pulse cauliflower in a food processor to rice-size pieces. Sauté in olive oil 4 min, season with cumin, salt, lime juice. Set aside.
2. Slice peppers + onion into strips. Sauté in olive oil with smoked paprika + cumin + salt 7 min until charred at edges.
3. Warm black beans in a small pot with a pinch of cumin + garlic powder + splash of water.
4. Mix yogurt + chipotle in adobo (finely chopped) + lime + pinch salt.
5. Bowl: cauli rice → beans → fajita peppers → corn salsa (mix sweetcorn + tomato + coriander + lime + salt) → avocado.
6. Drizzle chipotle yogurt. Top with crumbled feta or queso fresco, more coriander, jalapeño slices.

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