Bowls Recipe › Copycat Cauliflower Rice Bowl with Cilantro

This copycat Chipotle® cauliflower bowl comes together fast on busy weeknights! Toppings can be modified for taste preferences, and it's tasty wrapped up in a tortilla!

Ingredients

• 2 (10 ounce) packages frozen riced cauliflower
• ¼ cup chopped cilantro
• 2 tablespoons lime juice
• salt and ground black pepper to taste
• 1 pound cooked pork roast, shredded
• ½ (15.25 ounce) can whole kernel corn, drained
• ½ (15 ounce) can black beans, rinsed and drained
• ¼ cup shredded Cheddar cheese
• 1/4 cup Mexican crema con sal
• ¼ cup salsa
• ¼ cup cilantro ranch dressing
• 1 avocado, sliced, or to taste
• 1 medium lime, cut into wedges

Cooking Directions

1. Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
2. Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
3. Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
4. Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

Nutrition Facts

• calories486.5
• carbohydrateContent34.1 g
• cholesterolContent94.3 mg
• fatContent22.7 g
• fiberContent12.3 g
• proteinContent40.9 g
• saturatedFatContent5.4 g
• sodiumContent750.9 mg
• sugarContent3.5 g