Cauliflower Veggie Rice Bowl
Cauliflower Veggie Rice Bowl
Cuisine: American
Food Allergies: Dairy Free, Egg Free, Gluten Free, Nut & Tree Nut Free, Soy Free
Special Diet: Vegan, Vegetarian
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Description
The cauliflower rice craze is still at large! We're making a delicious veggie bowl filled with Brussels sprouts, sweet potatoes and black beans.
Inspiration:
Ingredients
- 2 cups frozen or fresh cauliflower rice To make your own: pulse 2 cups of fresh cauliflower florets in a food processor until you get a rice consistency.
- 1 cup diced Brussels sprouts
- 1/2 sweet potato
- 3/4 cup canned black beans drained and rinsed
- 1/4 tsp ground cumin
- 1 1/2 tbsp coconut oil or ghee
- salt and pepper to taste
Instructions
In a small skillet, melt ½ tablespoon of ghee and sauté cauliflower rice for 3-5 minutes, or until tender. Remove from skillet and place evenly on two plates.
In the same skillet, melt ½ tablespoon of ghee and sauté Brussels sprouts for 4-5 minutes, until tender (but not mushy). Sprinkle with a dash of salt and pepper. Then place evenly on the two plates over cauliflower rice.
In the same skillet warm beans, with a dash of cumin and place evenly on the two plates over cauliflower rice.
Using a spiralizer, slice sweet potato and sauté in skillet in ½ tablespoon of ghee. Sprinkle with a dash of salt and place evenly on the two plates over cauliflower rice.
Enjoy immediately or store in refrigerator and eat within 3 days.
