Description
Elevate your Taco Tuesday with this vibrant Low Carb Burrito Bowl! Packed with colorful veggies, protein-rich black beans, and creamy avocado, this dish is a feast for the senses. Each bite bursts with flavor while keeping carbs in check, making it perfect for healthy eating any day of the week.
Ingredients
Scale
- 2 cups cauliflower rice
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers (mixed colors), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Prepare the cauliflower rice by grating or processing florets into rice-sized pieces. Heat olive oil in a pan over medium heat and sauté until tender.
- Add diced bell peppers to the pan and cook for about five minutes until softened.
- Stir in the rinsed black beans and fire-roasted tomatoes. Simmer for about 10 minutes.
- Mix in cumin and chili powder; cook for an additional five minutes to blend flavors.
- In serving bowls, layer cauliflower rice followed by the bean mixture. Top with avocado slices and chopped cilantro.
- Squeeze lime juice over each bowl before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg