Burrito Bowls

by Jacqui Little, MS, RD, CD

Everything you love about a burrito bowl, with a veggie-packed Mexican ‘rice’ that leaves plenty of room for the good stuff.

Ingredients

Serves 2

1 recipe Mexican or Cilantro Lime cauliflower rice

8 oz. cooked shredded chicken, pork, grilled steak or shrimp

½ cup black soy beans, optional

Burrito Toppings:

1 cup shredded lettuce

½ cup shredded cheddar/jack cheese

½ medium avocado, diced

½ cup pico de gallo or salsa

2 Tbsp. sour cream

¼ cup chopped cilantro

Sliced jalapenos, optional

Lime wedges for garnish, optional

Directions

Follow recipe directions for making cauliflower rice of choice. Heat protein option and black

beans if using; prepare toppings.

To build burrito bowls, place about 1½ cups of cooked cauliflower rice in a bowl; top with 4 oz.

of desired protein and ¼ cup of beans if using. Garnish bowls with your favorite toppings and

enjoy!

Tip-Prepare all toppings in advance and place in containers for easy dinner set up. Grill or cook desired proteins over the weekend and use extras as part of this week night meal. Cauliflower rice can also be cooked ahead of time; simply reheat protein, beans and cauliflower rice just before serving. Allow family and friends to serve themselves.

Nutrition Info

Per 1/2 recipe using 1 ½ cups “rice”, 4 oz. cooked chicken and all toppings listed:

Calories: 490 Fat: 26g Sat Fat: 9g Trans Fat: 0g Chol: 130mg Carbohydrates: 19g Fiber: 7g Net Carb: 12g Sodium:

430mg Protein: 47g Vit A: 9%DV Vit C: 12%DV Calcium: 25%DV Iron: 8%DV