Southwestern Cauliflower Rice Bowls With Shrimp Avocado Crema Food

COPYCAT CAULIFLOWER RICE BOWL WITH CILANTRO

Copycat Cauliflower Rice Bowl with Cilantro image

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!

Provided by thedailygourmet

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 34.1 g, Cholesterol 94.3 mg, Fat 22.7 g, Fiber 12.3 g, Protein 40.9 g, SaturatedFat 5.4 g, Sodium 750.9 mg, Sugar 3.5 g

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