Vegetarian Burrito Bowl with Cauliflower Rice

DESCRIPTION

This low-carb vegetarian burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It’s Whole 30 vegetarian and customizable for all diets.

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4–6 1x

Category: Main Dish
Method: Stovetop
Cuisine: Mexican Inspired

INGREDIENTS

1 pound sweet potatoes (1 large or 3 small)
5 tablespoons olive oil, divided
1 organic red pepper
1 organic yellow pepper
1 red onion
24 ounces Seasons Choice Plain or Garlic Riced Cauliflower (2 bags)
8 Simply Nature Grade A Organic Cage Free Brown Eggs
4 handfuls Simply Nature Organic Mixed Greens
Little Salad Bar Salsa, for the garnish
1 avocado, for the garnish
1 lime, for the garnish
Garlic powder
Dried oregano
Chili powder
Cumin
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. Thinly slice the 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.
Make the chorizo eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher salt. (This may seem like a lot of seasoning but it’s intentional: it makes the meatiest, most delicious eggs!) In the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over medium low heat, scraping as eggs harden, about 4 minutes.
Assemble the burrito bowl: Chop the avocado. Serve with mixed greens, avocado, and salsa. Squeeze with lime and serve.

Nutrition Facts

Serves 6

Serving Size: Bowl

Calories Per Serving: 310

% DAILY VALUE

24%Total Fat 18.5g

9%Total Carbohydrate 26g

20%Dietary Fiber 5.6g

Sugars 7.2g

25%Protein 12.4g

76%Vitamin A 684.7µg

162%Vitamin C 146.1mg

7%Calcium 93.2mg

13%Iron 2.4mg

13%Vitamin D 2.7µg

12%Magnesium 51.9mg

18%Potassium 823.4mg

36%Vitamin B6 0.6mg

25%Vitamin B12 0.6µg

Get full read here : https:// www. acouplecooks .com/healthy-burrito-bowl-cauliflower-rice/