Cauliflower Rice Burrito Bowl

If you want to make this vege bowl Keto friendly you’ll need to substitute the pinto beans to white kidney beans or eliminate them all together.

Pinto beans provide several health benefits as well. They have the ability to help reduce heart disease, help fight diabetes and may even help to lower the risk of certain cancers. Originating from Brazil, these beans are extremely high in carbs. One cup of raw pinto beans contains 670 calories including 121 grams of carbs, 91 grams of net carbs, 30 grams of fiber, 41 grams of protein and only two grams of fat.

White kidney beans are rich in fiber as well as abundant in vitamin B1, vitamin B9 and several key minerals. One serving (about a half a cup) of these beans contains a total of 110 calories, half a gram of fat, twelve grams of net carbs and eight grams of protein. Twelve grams of net carbs per serving is a bit higher than some individuals following a low carb diet may be comfortable with. However, as long as your carb count for the rest of the day including the one serving of white kidney beans is below 20 to 50 grams, you should be able to maintain a ketogenic state without any worry. Serves 2 Total Time: 15 minutes 

Ingredients:

1/2 large cauliflower, cored and cut into florets 

5 tablespoons olive oil 

Salt and pepper, to taste 

1 large red bell pepper, thinly sliced 

2 limes, on to zest and juice the other cut into wedges 

1 large red onion, thinly sliced 

1 jalapeño, seeded and thinly sliced 

1 tablespoon cumin seeds

1 15oz can pinto beans, drained and rinsed (or white kidney beans)

1/2 avocado, diced

3 tablespoons chopped cilantro, chives and parsley 

1/4 cup Greek yogurt or sour cream 

1/4 cup salsa or pico de Gallo 

Directions:

In your food processor pulse cauliflower until it’s finely chopped and resembles quinoa. Heat a skillet over high heat add 2 tablespoons olive oil, then add the cauliflower. Season with salt and pepper and cook, stirring occasionally, until golden brown about 5-6 minutes.  

Divide cauliflower in two bowls and top with lime zest. In the same skillet add 2 tablespoons olive oil and the red pepper, onions and jalapeño. Season with salt and pepper and cook until softened on med/high heat for 4 minutes. Add the cumin seeds, toss to coat and toast, about 30 seconds.

Divide among bowls. In another small bowl combine the beans, lime juice and remaining olive oil. Season with salt and pepper and divide among serving bowls. Top with avocados, herbs, yogurt or sour cream and salsa or pico de Gallo, divided equally. Serve. Yum Yum!

You need a food processor for the recipe.