Burrito bowls are a great way to offer a fulfilling meal without the excess carbs from the combination of flour tortillas and white rice. Using cauliflower brings you a host of added nutrients and health benefits. Many of my friends have trouble with their burrito bowl recipes tasting a bit bland. Our Native Three Sisters Soup ads depth, richness, and real “zing,” and can’t be easier to prepare!

1. Bring the soup to a simmer in a 2-quart sauce pot over medium heat. Keep warm.
2. Heat the oil in a large non-stick sauté pan over medium heat. Add the garlic and onions. Sauté until fragrant and beginning to lightly brown.
3. Add the dry spices and continue to cook for three to four minutes. Stir while cooking.
4. Add the cauliflower rice and sauté two minutes, making sure everything is well-combined. Put a lid on the skillet and cook 3 minutes more. Remove from the heat and toss-in half the cilantro. Keep warm.
5. In a medium bowl, toss the cherry tomatoes with the remaining cilantro. Season with salt and pepper.
6. Divide the cauliflower rice between four warmed bowls, with each serving filling one half of the bowl. Ladle soup into each bowl beside the cauliflower.
7. Top each bowl with cherry tomato salad, black beans, and guacamole. 

Serves four.