Mexican cauliflower rice bowls, made with diced tomatoes, jalapeno, bell peppers, cauliflower rice, fresh avocado, and greek yogurt. A lovely Mexican-inspired low carb lunch bowl.
MAIN INGREDIENTS
Rice – 4 cups of Cauliflower rice, to make your own rice check notes section below
Garlic – 2 cloves minced Garlic
Onion – 1/2 cup of Onion, chopped
Tomatoes – 10 ounce Canned diced tomatoes
Peppers – 3/4 cup of Diced Bell peppers, 1/2 of jalapeno (deseeded and chopped)
Spices – Chili powder, smoked paprika, ground cumin, dried oregano, salt and pepper for seasoning
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 :
- Heat oil in a pan and add chopped onions, minced garlic and jalapeno. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
- Add diced bell peppers and sauté for few seconds.
STEP 2 :
Then add the diced tomatoes (and all the juices from the can), as well as all the spices: chili powder, smoked paprika, cumin, oregano, salt, and pepper. Continue to stir and cook for about two minutes.
STEP 3 :
Add the cauliflower rice and continue to sauté for about 2 to 4 minutes, or until the cauliflower is a little softer or until most of the liquid has evaporated.
STEP 4 :
Finally, taste the cauliflower rice and adjust the salt or other spices to your liking. Top with cilantro and serve.
STEP 5 : Cauliflower Bowl
To make Cauliflower bowl – Shredded purple cabbage, diced avocado, prepared cauliflower rice, greek yogurt, lime wedges.
TIPS AND TRICKS:
How to make cauliflower rice ? If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Rinse and drain the cauliflower florets. Add to the food processor and pulse until it resembles a rice like texture.
Then place the prepared rice to kitchen towel and wrap it well. Allow to rest for 15 mins. This will helps to drain the excess moisture from cauliflower.
Storage: Store in a tightly sealed container in the fridge for up to 3 days.
Reheat in the microwave in 30-second intervals or in a skillet over a medium high flame for 2-3 minutes.
If making for meal prep, reserve fresh cilantro and add just after reheating.
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Mexican style Cauliflower Rice Bowl | Low Carb recipe
Description
Mexican cauliflower rice bowls, made with diced tomatoes, jalapeño, cauliflower rice, fresh avocado, and greek yogurt. A lovely Mexican-inspired low carb lunch bowl.
Ingredients
Garnishing
To make Cauliflower bowl
Instructions
- Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
- Add diced bell peppers and sauté for few seconds.
- Then add the diced tomatoes (and all the juices from the can), as well as all the spices: chili powder, smoked paprika, cumin, oregano, salt, and pepper. Continue to stir and cook for about two minutes.
- Add the cauliflower rice and continue to sauté for about 2 to 4 minutes, or until the cauliflower is a little softer or until most of the liquid has evaporated.
- Finally, taste the cauliflower rice and adjust the salt or other spices to your liking. Top with cilantro and serve.
- To make Cauliflower bowl – Shredded purple cabbage, diced avocado, prepared cauliflower rice, greek yogurt, lime wedges.
Notes & Tips
- How to make cauliflower rice ? If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Rinse and drain the cauliflower florets. Add to the food processor and pulse until it resembles a rice like texture.
- Then place the prepared rice to kitchen towel and wrap it well. Allow to rest for 15 mins. This will helps to drain the excess moisture from cauliflower.
- Storage: Store in a tightly sealed container in the fridge for up to 3 days.
- Reheat in the microwave in 30-second intervals or in a skillet over a medium high flame for 2-3 minutes.
- If making for meal prep, reserve fresh cilantro and add just after reheating.