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Breakfast Burrito Cauliflower “Rice” Bowls

Breakfast Burrito Cauliflower “Rice” Bowls

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Servings
6
Calories
330
Prep Time
10 minutes
Total Time
25 minutes
Skill Level
Medium

Ingredients

  • 1 (12 ounces) package Mann’s Cauliflower “Rice”
  • 3 tablespoons butter, divided
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon each salt and pepper, divided
  • 1 (19 ounces) can black beans
  • 1 ½ cups salsa, divided
  • 2 tablespoons lime juice
  • 12 eggs
  • 1 avocado, ripe, peeled, pitted and sliced
  • 2 green onions, thinly sliced
  • lime wedges, for serving

The Method

The Method

The Method

Melt 1 tablespoon butter in a large skillet set over medium heat; cook onion, red pepper, garlic, chili powder, cumin, and half of the salt and pepper for about 3 minutes or until onions start to soften. Stir in Cauliflower “Rice,” black beans, 1 ¼ cups salsa, lime juice and ¼ cup water. Cover and cook for 5 minutes. Uncover; cook for about 5 minutes or until Cauliflower “Rice” is tender and sauce has thickened.

Meanwhile, melt remaining butter in a nonstick skillet set over medium heat. Whisk eggs with 3 tablespoon water and remaining salt and pepper; pour into skillet. Reduce heat to medium-low; cook, stirring frequently, for about 5 minutes or until eggs are set and soft curds have formed.

Divide cauliflower mixture among 6 bowls. Top with scrambled eggs, avocado, remaining salsa and green onions. Serve with lime wedges.

Tips:
For a vegan rice bowl, substitute scrambled tofu for scrambled eggs and vegan butter for butter.
If you like, substitute ancho or chipotle powder for chili powder.

Nutrition Facts
Serving Size 363g | Servings: 6
Amount Per Serving
Calories 330 ׀ Total Fat 18g (sat 7g trans 0g) ׀ Cholesterol 345mg ׀ Sodium 1180mg ׀ Total Carbohydrate 27g ׀ Dietary Fiber 10g ׀ Sugars 6g (Includes 0g Added Sugars) | Protein 19g ׀ Vitamin D 10% ׀ Calcium 10% ׀ Iron 20% ׀ Potassium 15%
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