Cauliflower Rice Burrito Bowl

Ingredients

• 1 head cauliflower, cored and roughly chopped
• 1 tbsp avocado oil
• 2 garlic cloves, minced
• 0.5 tsp kosher salt
• 0.25 cup finely chopped fresh cilantro leaves
• 1 tbsp avocado oil
• 0.5 cup finely chopped red onion
• 1 cup sliced roasted red peppers from jar, drained
• 1 (15.5-oz) can black-eyed peas, drained and rinsed
• 1 tsp ground cumin
• 0.5 tsp kosher salt
• 1 avocado
• 2 tbsp lime juice
• 1 tbsp finely chopped red onion
• 1 tbsp finely chopped fresh cilantro
• 0.5 tsp kosher salt
• 0.25 cup extra-virgin olive oil
• 3 tbsp lime juice
• 1 whole chipotle pepper in adobo sauce, chopped
• 0.5 tsp kosher salt
• Pinch of freshly ground black pepper
• 1 lime, cut into wedges

Instructions

1. Cauliflower rice: Heat oven to 425°F; line a baking sheet with parchment.
2. Pulse cauliflower in batches in a food processor to a rice-like texture. Toss with avocado oil, garlic, and salt. Spread evenly on the sheet and bake 20–25 min, stirring halfway, until golden. Fold in cilantro; set aside.
3. Black-eyed peas: Heat avocado oil in a large pan over medium. Cook red onion 2 min until slightly softened. Add red peppers, black-eyed peas, cumin, and salt; cook about 5 min until warmed through.
4. Guacamole: Mash avocado with lime juice, red onion, cilantro, and salt.
5. Dressing: Blend all dressing ingredients until smooth.
6. Bowls: Divide cauliflower rice among bowls. Top with black-eyed peas, guacamole, chipotle dressing, cilantro, and lime wedges.

Active Compounds

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