Cauliflower “Burrito” Bowl
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!
- Bring the soup to a simmer in a 2-quart sauce pot over medium heat. Keep warm.
- 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.
- Add the dry spices and continue to cook for three to four minutes. Stir while cooking.
- 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.
- In a medium bowl, toss the cherry tomatoes with the remaining cilantro. Season with salt and pepper.
- 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.
- Top each bowl with cherry tomato salad, black beans, and guacamole.
- 1 quart Native Three Sisters Soup
- 1 tbsp cooking oil
- 1 tsp minced garlic
- 1/2 cup diced red onion
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chipotle chili powder
- 5 cups cauliflower rice
- 1/2 cup fresh cilantro
- 1 pint of assorted cherry tomatoes, cut in half
- 2 cups cooked black beans, drained
- 2 cups guacamole