
Mexican Cauliflower Rice Bowl
A low-carb twist on traditional Mexican rice bowls
Ingredients
Instructions
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Rice the cauliflowerCut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Alternatively, use a box grater to grate the cauliflower. Pat dry with paper towels to remove excess moisture.
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Cook the cauliflower riceHeat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-6 minutes until slightly tender but not mushy. Transfer to a bowl and set aside.
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Prepare the proteinIn the same skillet, add the remaining tablespoon of olive oil. Add ground turkey or chicken and cook for 5-7 minutes, breaking it up with a spoon until browned and cooked through.
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Add aromatics and spicesAdd the diced onion and bell pepper to the skillet with the meat. Cook for 3-4 minutes until softened. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant.
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Combine all ingredientsReturn the cauliflower rice to the skillet. Add the black beans, corn, and diced tomatoes with green chilies. Stir to combine and simmer for 5 minutes until heated through and flavors are melded.
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Finish and seasonStir in the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
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ServeDivide the cauliflower rice mixture among four bowls. Garnish with additional cilantro, lime wedges, and optional toppings such as avocado slices, shredded cheese, or a dollop of sour cream.
Nutritional Information
385
Calories
per serving
28
Protein
g per serving
32
Carbohydrates
g per serving
15
Total Fat
g per serving
3
Saturated Fat
g per serving
10
Fiber
g per serving
8
Sugar
g per serving
650
Sodium
mg per serving
75
Vitamin C
% DV per serving
4
Iron
mg per serving
Mexican Cauliflower Rice Bowl is Also Known As
Arroz de Coliflor Mexicano, Keto Mexican Bowl, Tex-Mex Cauliflower Bowl or Low-Carb Mexican Rice Bowl
