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Let’s Make a Rice Burrito Bowl with Avocado!

avocado bowl (Photo: flickr/annas_bananas)

The Fellowship’s Rachel Katzman gives us another tasty recipe using one of Israel’s favorite crops: avocadoes!  

Prep time:  20 minutes

Total time:  30 minutes

(Serves 2-4 people)

Ingredients

  • 1 bag of frozen or fresh cauliflower rice. You can find frozen bags at Trader Joe's, or fresh chopped at local grocery stores (or you can use kosher pre-checked cauliflower and chop in your food processor)
  • 1/2 serving of my vegan nacho cheese dip.
  • 1/4 tsp. of salt
  • 1/4 tsp. of pepper
  • 1/4 tsp. of cumin
  • 1-2 avocados, peeled and chopped into cubes
  • 1/2 cup of salsa, or chopped tomatoes and onions 
  • 1 handful of fresh chopped cilantro
  • 1 fresh lime, cut into wedges
  • Optional: refried beans, sour cream (or Greek yogurt), Mexican cheese blend (or any of your favorites), pickled jalapeño peppers

Directions

  1. Make 1 serving of my vegan nacho cheese sauce - save half in the fridge for another use. Or, if using cheese, skip the nacho cheese step.
  2. Sauté the cauliflower in a hot skillet for about 5 minutes until cooked through but still "al dente" (you don't want mushy cauliflower).
  3. Season with salt and pepper and cumin.
  4. With 1 minute of cooking left, add in the nacho cheese sauce, or the cheese, if using.
  5. If using beans, add to the bottom of a big bowl, top with the cauliflower rice.
  6. Add the fixings on top - salsa, avocado, sour cream, cilantro, jalapeños, maybe add crumbled up tortilla chips, or tostadas?
  7. Squeeze lime juice over the burrito bowl and serve (it's delicious cold but even better when the rice is still hot)!

Tags: Recipes

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