Go Back
Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowl

This Green Mexican Cauliflower Rice Bowl is spicy, sweet, tangy and satisfying! Cauliflower replaces rice to create a low calorie, zero refined carb meal. This is low fat, low carb, vegan, paleo, and sugar free! Enjoy as a side dish or as a main course! Double or triple recipe and bring it to a party!
Prep Time 20 mins
Cook Time 7 mins
Total Time 27 mins
Course Appetizer, Main Course
Cuisine Vegan
Servings 2 people

Ingredients
  

For the Bowl

  • 1½ cup Riced cauliflower
  • ⅓ cup onion chopped
  • ⅔ cup red bell pepper chopped
  • 1 medium portabella mushroom chopped
  • 1 clove garlic minced
  • 2 TBS water
  • ½ tsp cumin
  • salt and pepper to taste
  • Mango chopped
  • Cherry Tomatoes Chopped

For the Sauce

  • 1 cup kale chopped
  • 1 cup cilantro
  • ¼ cup coconut milk yogurt (I use SoDelicious Brand)
  • ¼ avocado
  • ½ jalapeno chopped
  • ½ garlic clove minced
  • juice of two limes
  • salt to taste

Instructions
 

  • Break cauliflower into florets
  • Lightly blend until you get a “rice like” consistency-(makes about 2-3cups)
  • Using a cheese cloth or a dish towel, squeeze excess water from cauliflower
  • Transfer to a bowl
  • Spray a skillet with non-stick cooking spray
  • Add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
  • Add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
  • In a food processor, combine all sauce ingredients. Blend until smooth
  • Add sauce to rice mixture. Add tomato and mango. Mix well
    ENJOY!
Keyword Mexican Cauliflower Rice Bowl Recipe