19 Jan

Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowl
Write a review
  1. 3 heads romaine lettuce, washed and chopped
  2. 1/2 bunch cilantro, washed and roughly chopped
  3. 5 small cucumbers, washed, peeled, julienned
  4. 2 pints grape tomatoes, washed and sliced
  5. 2 cans no salt added black beans, rinsed and drained
  6. 1 large can sliced black olives, drained
  7. Chicken
  8. 4 chicken breasts (about 2 pounds), fat trimmed off
  9. 1/8 teaspoon black pepper
  10. 1/8 teaspoon salt
  11. Lime and Cilantro Cauliflower Rice
  12. 2 heads cauliflower, rinsed
  13. 3-5 tablespoons olive oil
  14. zest of 2 limes
  15. 1/2 bunch of cilantro finely chopped
  16. 1/4 teaspoon black pepper
  17. 1/4 teaspoon salt
  18. 4 Ears Fresh Raw Corn
  19. Vegenaise
  20. Fresh Salsa
  21. Dressing
  22. 1/2 cup apple cider vinegar
  23. 1 tablespoon minced garlic
  24. dash of hot sauce
  1. Prepare the romaine lettuce, 1/2 bunch of cilantro, cucumbers, tomatoes, black beans and black olives. These will all remain cold and can be prepped ahead of time and placed in the refrigerator.
  2. Meanwhile, you will almost simultaneously assemble the chicken, cauliflower rice and corn. First, you will need to start with the chicken.
  3. To make the chicken, set the oven to 350-degrees. Place the breasts on a cookie sheet lined with parchment paper and season with sea salt and pepper. Bake in the oven until the chicken is cooked through.
  4. Next, you’ll want to start on the cauliflower rice.
  5. First, you need to roughly break off the leafy stems on the bottom of the cauliflower to expose the white part underneath. You will use the core of the cauliflower as a grip when grating and will eventually discard it.
  6. Next, using a grater, grate the cauliflower into small rice size pieces. If some pieces of cauliflower fall off and are larger than the grated pieces, chop these smaller on the cutting board and add back to your cauliflower rice.
  7. Place the grated cauliflower in a large pot with the olive oil, lime zest, cilantro, pepper and salt on medium heat.
  8. Sauté the cauliflower rice for 20-30 minutes or until it’s tender, adding more olive oil if necessary.
  9. Finally, the corn.
  10. In a large bowl, cut the corn right off the cob and set aside.
  11. Mix the apple cider vinegar, garlic, and hot sauce in a small bowl.
  12. In a medium bowl, pull the chicken apart using two forks and pour the dressing over the chicken. Toss to coat.
  13. In a large bowl, create your Mexican Bowl and top with the Creamy Cilantro Avocado Dressing, Vegenaise and salsa.
The Belly Fit Club http://thebellyfitclub.com/wordpress/

Live Chat

Join the Live Chat