This aromatic cauliflower rice bowl comes together in minutes and is a simple meal for one. Using frozen riced cauliflower instead of rice keeps the carbs in check--and makes for quicker prep. Source: Diabetic Living Magazine, Spring 2020

Joyce Hendley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 Tbsp. oil in a medium skillet over medium heat. Add cauliflower rice and salt; cook, stirring often, until heated through, 3 to 5 minutes. Transfer to a small bowl and keep warm. Wipe out the pan.

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  • Heat the remaining 2 tsp. oil in the pan over medium heat. Add onion, green pepper, chili powder, cumin, and oregano; cook, stirring often, until the vegetables are softened, about 3 minutes. Add beans, roasted red pepper, and water; bring to a simmer. Cook, stirring occasionally, until heated through and thickened, 3 to 5 minutes. Remove from heat. Stir in lime juice.

  • Arrange the bean mixture with the hot cauliflower rice in a dinner bowl. Top with cheese and tomato. Garnish with cilantro, if desired.

Nutrition Facts

510 calories; 31 g total fat; 20 mg cholesterol; 677 mg sodium. 771 mg potassium; 41 g carbohydrates; 14 g fiber; 7 g sugar; 20 g protein;