Description
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!
Ingredients
- 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
Instructions
- 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.
- Meanwhile
- heat cooked shredded pork in a pan on the stovetop until warmed through
- 3 to 5 minutes.
- Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through
- about 2 minutes.
- 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.
Servings: 4