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.

Joyce Hendley
Source: Diabetic Living Magazine, Spring 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
1
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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; protein 20g 40% DV; carbohydrates 41g 13% DV; exchange other carbs 2.5; dietary fiber 14g 56% DV; sugars 7g; fat 31g 48% DV; cholesterol 20mg 7% DV; potassium 771mg 22% DV; sodium 677mg 27% DV.