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%
