Vegetarian > Rice

Corn Nut and Cauliflower Rice Bowl Recipe

Ingredients with Measurements:
- 1 head of cauliflower, riced
- 1 can of black beans, drained and rinsed
- 1 cup of corn nuts
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 lime, juiced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste

Special equipment needed:
- Food processor or grater to rice the cauliflower

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rice the cauliflower in a food processor or grate it with a grater.
3. Heat the olive oil in a pan over medium heat.
4. Add the riced cauliflower to the pan and cook for 5-7 minutes until tender.
5. Add the black beans, cumin, salt, and pepper to the pan and cook for an additional 2-3 minutes.
6. Spread the corn nuts on a baking sheet and bake for 5-7 minutes until crispy.
7. Divide the cauliflower rice and black bean mixture into bowls.
8. Top with diced red bell pepper, sliced avocado, and crispy corn nuts.
9. Squeeze lime juice over the top of each bowl.
10. Serve and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrate: 34g
Dietary fiber: 14g
Total sugars: 5g
Protein: 12g

Substitutions for ingredients:
- Instead of corn nuts, you can use roasted peanuts or almonds.
- Instead of black beans, you can use kidney beans or chickpeas.
- Instead of red bell pepper, you can use green bell pepper or jalapeño pepper.

Variations:
- Add grilled chicken or shrimp for extra protein.
- Top with a fried egg for a breakfast version.
- Use quinoa instead of cauliflower rice for a gluten-free option.

Tips and tricks:
- Make sure to drain and rinse the black beans before adding them to the pan.
- Use a non-stick pan to prevent the cauliflower rice from sticking.
- You can make the cauliflower rice ahead of time and store it in the fridge for up to 3 days.

Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a bowl with the toppings arranged on top for a colorful presentation.

Garnishes:
Garnish with chopped cilantro or green onions for extra flavor.

Pairings:
Pair with a side of tortilla chips and salsa for a complete meal.

Suggested side dishes:
Serve with a side of roasted sweet potatoes or a side salad.

Troubleshooting advice:
- If the cauliflower rice is too wet, squeeze out any excess moisture with a paper towel before cooking.
- If the corn nuts are not crispy enough, bake them for an additional 2-3 minutes.

Food safety advice:
Make sure to cook the cauliflower rice and black bean mixture to an internal temperature of 165°F to ensure food safety.

Food history:
Cauliflower rice has become a popular low-carb alternative to traditional rice dishes.

Flavor profiles:
This dish is savory, crunchy, and slightly spicy.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Taste: Savory, Spicy, Tangy, Nutty, Aromatic