Copycat Cauliflower Rice Bowl with Cilantro

This copycat Chipotle® cauliflower bowl comes together fast on busy weeknights! Toppings can be modified for taste preferences, and it’s tasty wrapped up in a tortilla!

INGRIDIENT

2 (10 ounce) packages frozen riced cauliflower

¼ cup chopped cilantro

2 tablespoons lime juice

salt and ground black pepper to taste

1 pound cooked pork roast, shredded

½ (15.25 ounce) can whole kernel corn, drained

½ (15 ounce) can black beans, rinsed and drained

¼ cup shredded Cheddar cheese

1/4 cup Mexican crema con sal

¼ cup salsa

¼ cup cilantro ranch dressing

1 avocado, sliced, or to taste

1 medium lime, cut into wedges

DIRECTION

Step: 1

Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.

Step: 2

Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.

Step: 3

Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.

Step: 4

Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

NUTRITION FACT

Per Serving: 487 calories; protein 40.9g; carbohydrates 34.1g; fat 22.7g; cholesterol 94.3mg; sodium 750.9mg.

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