Southwestern Cauliflower Rice Bowl

The recipe uses a food processor to chop cauliflower into tiny pieces, creating an ingenious low-carb alternative to rice. (Don’t have a good processor? Use a box grater instead) Some supermarkets offer cauliflower “rice” in the freezer section near other veggies, which can save a step as you prep.

The MIX: Cauliflower + lime, red sweet pepper, avocado, onion, jalapeno, black beans, garlic

MAKE IT: Roughly chop a large head of cauliflower. Pulse pieces in a food processor until they resemble grains of rice. Mince an onion, red pepper, jalapeno, and two cloves of garlic. In a large skillet saute’ riced caluliflower and minced vegatable with 2 tbsp olive oil and 1 tsp cumin until soft. Add 1 can of drained black beans, juice from 1 lime and 2 tbsp chopped cilantro. Granish with avocado slices and additional cilantro SERVES 6

PER SERVICE ABOUT 1 CUP 326 Calories, 16 g protein, 50 g carbs, 9 g fat (1 g saturated fat), 15 g fiber, 7 g sugar, 273 mg sodium. Calories from fat 25%