Black Bean & Cilantro-Lime Cauliflower Rice Bowl With Creamy Herb Dressing
15m prep 10m cook 25m ready
A Mexican-inspired bowl with cilantro-lime cauliflower rice, seasoned black beans, and a creamy herb dressing. It's nutritious, flavorful, and perfect for a portable weekday lunch.
Ingredients
- 14.8 ml avocado oil
- 473 ml cauliflower rice
- 59.1 ml fresh cilantro finely chopped
- sea salt
- 14.8 ml freshly squeezed lime juice
- 473 ml cooked black beans
- 59.1 ml red onion finely diced
- 1 red Fresno chili pepper halved crosswise and thinly sliced
- 2.46 ml ground cumin
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 2 spinach roughly chopped
- 118 ml radish sliced
- 59.1 ml fresh cilantro leaves
- 29.6 ml green onion thinly sliced
- 0.5 medium lemon halved
- 118 ml Creamy Herb Dressing
Nutrition (per serving, estimated)
Estimated based off 11 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 301 mg
- Iron: 11.4 mg
- Magnesium: 371 mg
- Phosphorus: 726 mg
- Potassium: 3297 mg
- Zinc: 7.45 mg
Let's Cook
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Step 1.
In a medium skillet over medium-low heat, warm 1 tablespoon avocado oil. Add 2 cups cauliflower rice, ¼ cup finely chopped fresh cilantro, and a pinch of sea salt. Cook for about 10 minutes, stirring frequently, until the cauliflower rice is slightly tender and heated through. Turn off the heat, drizzle with 1 tablespoon freshly squeezed lime juice, and stir to combine.
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Step 2.
While the cauliflower rice cooks, in a medium bowl combine 2 cups cooked black beans, ¼ cup finely diced red onion, 1 thinly sliced red Fresno chili pepper (optional), ½ teaspoon ground cumin, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Mix well. Taste and adjust seasoning if desired.
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Step 3.
To assemble each bowl, place half of the roughly chopped spinach (about 1 cup total per bowl) in the bottom of each serving bowl. Top with half of the cilantro-lime cauliflower rice, half of the black bean mixture, half of the sliced radish, half of the fresh cilantro leaves, and half of the thinly sliced green onion. Garnish each bowl with a lemon wedge and drizzle with ¼ cup Creamy Herb Dressing.
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