BM #98 Week 2 Day 2 - 

For the second day, I have chosen this variation of a Burrito bowl with cauliflower rice.

We love such Burrito bowls where the components are all customizable. I have observed that my kids don't complain about the beans in such bowls. The kids love when the bowl is arranged with vibrant colors. 

My older one felt the spices a little bland to her taste and so I drizzled some hot sauce in her portion whereas this was perfect for my little one. Needless to say the adults needed some hot sauce as well.

This made for a wonderful weekend lunch.

Recipe Source here
Ingredients - 

Cauliflower Riced 1 cup
Black Beans, cooked 1/2 cup
Sweet Corn 1/2 cup

Mukimame 1/2 cup (I found these shelled edamame in the freezer section of the local grocer)
Guacamole 1/2 cup
Lettuce, chopped 1/2 cup
Salsa 1/2 cup

Onions thickly sliced 1/2 cup
Bell Peppers sliced 1/2 cup (I used only the red peppers)
Lime wedges as needed
Cooking Oil as needed
Spices as needed 
[I used Garlic Powder, Salt, Onion Powder, Cumin Powder, Paprika, Red Chili Powder]




Method Of Preparation -
To Prepare the Riced Cauliflower - 
Wash and grate or pulse cauliflower florets in a processor until they are riced. 

Steam the riced cauliflower until they are soft. [I cooked them in the microwave for about 2 minutes.]

In a heated pan, add a splash of oil, add the steamed cauliflower rice. Saute for a minute. Sprinkle Salt, Cumin Powder, Salsa and chopped cilantro. Mix well and remove from heat.
To Prepare the Black Beans - 
Wash, soak and cook the black beans with sufficient water. Or rinse the canned black beans.

In a small pan, add oil and toss the cooked black beans, season with salt, red chili powder and lime juice or any other flavors which you prefer.

Stir Fry the Onions and Peppers - 

In a pan on high heat, add a splash of oil and stir fry the onions until they are slightly charred but retain their crispness. 

Add in the red peppers and saute for a couple minutes. Sprinkle Salt, Onion Powder, Garlic Powder and Paprika. 

Toss them well. Remove from heat.Other Ingredients - 
Steam the sweet corn, mukimame and season as needed.
Get the guacamole ready.
Chop lettuce as needed.


Assemble the Burrito Bowl with all the components - In a bowl, add a portion of cauliflower rice, black beans, sauteed peppers and onions, guacamole, Salsa, lettuce, corn and mukimame. A splash of lime hot sauce are highly recommended. Serve immediately


BMLogo




Preparation Time 30 minutes
Serves 2-3

7 comments

  1. rajani Says:
  2. For a brief period, Costco used to sell cauliflower rice in the fresh vegetables section. That made it so easy. Coming to the burrito bowl, you are right, the colorful plate will definitely get the kid approval faster.

     
  3. Such a colourful burrito bowl. Adding cauliflower rice is such a brilliant idea. Looks so yum.

     
  4. Such a colourful burrito bowl, would love to have a spoon of it. Loved it.

     
  5. Swati Says:
  6. Love this vibrant colorful bowl full of good nutrients.. Kids definitely don't complain with such a beautiful medley of colors and finish up everything quickly. a dash of hot sauce is definitely need to perk up the flavours!! .

     
  7. Samira Gupta Says:
  8. Lovely Vibrant colours indeed. Have used cauliflower rice only in stuffed parathas. But am now tempted to try out this recipe of yours.

     
  9. You must be surprised but I never had burrito bowl. But the way you have made this is tempting me to try it out. A healthy and a good weight loss dinner for me

     
  10. Suma Gandlur Says:
  11. That is one colorful, healthy and filling bowl.

     
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