Almost a week past my due date and still no baby in sight but I’M TOTALLY FINE! We typically eat like pigs on the weekend, so a little refresh is always appreciated at the beginning of the week. Cauliflower rice and black bean bowls are protein-packed, so flavorful, and best of all – ready in under 30 minutes.
Cauliflower & Black Beans Bowls with Mashed Avocado
Ingredients
Beans:
- 1 (14.5 ounce) can black beans
- 2 garlic cloves, smashed with the flat side of your knife
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
Cauliflower Rice:
- 1 tbsp olive oil
- 3 cups cauliflower rice (see hints below)
- 3 garlic cloves, minced
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp kosher salt
- Juice from 1/2 lime, other half reserved for the mashed avocado
Mashed Avocado:
- 1 large avocado
- Juice of 1/2 lime
- 1/4 tsp kosher salt
- 2 tbsp finely chopped cilantro
Optional Toppings:
- 1/2 cup pico de gallo
- 1/4 cup queso fresco
- 1/4 cup cilantro leaves
- Hot sauce
Instructions
- Add beans and their liquid, garlic, chili powder, cumin, and salt to a small pot and simmer on medium-low while you cook the cauliflower rice and mash the avocado. Stir often until they are no longer watery, about 20 minutes.
- Warm olive oil in a large nonstick skillet. Add cauliflower rice, garlic, cumin, chili powder, and salt. Cook, stirring often, for 7 to 10 minutes, until tender.
- In a small bowl, mash the avocado, lime juice, salt, and cilantro until smooth.
- Divide cauliflower rice, beans, mashed avocado, and toppings between two bowls.



