Cilantro-Lime Cauliflower Rice & Pinto Bean Bowls

I am excited to share a new and easy recipe I have been cooking up! Burrito bowls are a go-to in our house but I have never ventured past using rice or quinoa as the base. For this dish, steamed cauliflower rice is mixed with cilantro + lime and topped with seasoned pinto beans, fresh pico de gallo and avocado to create a healthy but hearty 20-minute meal (that is also dairy-free, gluten-free AND vegan). Say what?! I'll have seconds please.

I'll admit I have been quite skeptic of riced cauliflower in the past... because how can a vegetable possibly take the place of a household staple such as rice? Well I am here to tell you folks, I could barely tell the difference—and the bonus: I felt full but didn't experience any discomfort like I sometimes do with rice (because portion control isn't really my thing just yet). Disclaimer: I am not ruling rice completely out of my future but I will say this was a nice alternative to add a little more superfood into my life!

Second bonus: this meal is packed with protein, healthy fat, and veggie goodness but it doesn't cut any corners on flavor. Win win! Go ahead and add it into your weeknight meal rotation, friends. Enjoy!

Time Needed: 25-30 minutes | Serves: 3-4

What You Will Need:
For the beans:
2 cans pinto beans, rinsed & drained
1 tbsp extra virgin olive oil
½ (medium-sized) sweet onion, diced
3 large garlic cloves, minced
½ tsp salt
1 tsp cumin
1 ½ cups water (you can sub in vegetable broth for added flavor)
½ cup diced tomatoes (optional)

For the pico de gallo:
Juice from half a (large) lime (or more if preferred)
3-4 roma tomatoes, chopped
Remaining half of sweet onion, chopped
1 jalapeno, seeded & diced
handful of cilantro, washed & chopped
sea salt & pepper to taste

For the cauliflower rice:
1 bag frozen riced cauliflower (such as this)
½ cup water
handful of cilantro, washed & chopped
Remaining half of lime, juiced

Directions
Step One
Prepare pico de gallo (you can prep this in advance—even the day before—and let the flavors marinate in the refrigerator). Chop the onions and tomatoes about the same size, mix with jalapeno, cilantro, lime juice and spices to your liking (maybe ¼ -½ tsp each). Set aside.

Step Two
In a medium-sized sauce pan, heat olive oil on medium-high heat. Saute onions for 4-5 minutes, or until translucent. Add in garlic and saute an additional minute. Pour in beans from colander and stir to combine. Add in spices. Let cook for 1-2 minutes, then mash about  ⅓ of the mixture with a fork (this creates great texture later on).

Step Three
Pour in water (or broth) + tomatoes and bring to boil. Turn to a simmer and cook about 15 minutes, or until liquid is almost absorbed, stirring occasionally.

Step Four
While the beans are simmering, dump frozen cauliflower into a separate medium-sized sauce pan. Pour in ½ cup water and bring to a boil. Cover and steam on medium for 8-9 minutes, or until cooked through. Stir in a handful of chopped cilantro and remaining juice from lime.

Plating:
Put two-three large spoonfuls of cauliflower rice on the bottom, top with two-three scoops of beans, add pico de gallo, sliced avocados, extra jalapenos, a small spoonful of salsa, etc.—basically whatever toppings you have on hand! Add a spoonful of shredded cheese if desired, but honestly you won't even miss it (and this is coming from a cheese lover y'all).

Happy cooking! xo