Chipotle Cauliflower Rice Burrito Bowl Recipe by Shikha Yashu Jethi
Chipotle Cauliflower Rice Burrito Bowl Cooking Instructions 30 Minutes 1 Cut the cauliflower head into florets and add to a food processor and pulse until you have small rice-sized pieces. Or, finely chop the cauliflower into rice-sized pieces with a sharp knife or grater. 2 Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the cauliflower to the skillet and cook for 2-3 minutes, stirring often. 3 Cover the skillet and continue cooking for 3-5 minutes, stirring occasionally, or until the cauliflower is as soft. 4 Remove cauliflower from the heat and stir in the cilantro, lime juice, garlic powder, onion powder, salt, and pepper. Serve immediately. 5 Salsa-Take one medium-size red onion, one medium tomato, 1/2 cup of fresh cilantro, and one small jalapeno. Put it into a food processor and chop it finely. Make sure it’s still a little chunky. Mix a tablespoon of lime juice and 1/2 teaspoon of salt. Your salsa is ready. 6 Guacamole-Take 3 ripe avocados and mash them. Add onion, tomato, fresh cilantro, green chillies and lime juice and salt. Mix everything together and the guacamole is done. 7 Black beans-You can use red kidney beans or canned beans. Boil the beans in salted water and season with garlic powder, and a pinch of salt. 8 Peppers and onion- Cut veggies into long thin slices. In a pan take one teaspoon oil and sauté for 3-4 minutes. Don't do it much. we need crunch. Add chipotle chilli to it. Stir it and It’s done. 9 Sweet Corn —Take a can of American sweet corn. Mix one tablespoon each of cilantro and lemon juice. Add some salt and voila! It’s ready. 1 Cut the cauliflower head into florets and add to a food processor and pulse until you have small rice-sized pieces. Or, finely chop the cauliflower into rice-sized pieces with a sharp knife or grater. 1 Cut the cauliflower head into florets and add to a food processor and pulse until you have small rice-sized pieces. Or, finely chop the cauliflower into rice-sized pieces with a sharp knife or grater. 2 Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the cauliflower to the skillet and cook for 2-3 minutes, stirring often. 2 Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the cauliflower to the skillet and cook for 2-3 minutes, stirring often. 3 Cover the skillet and continue cooking for 3-5 minutes, stirring occasionally, or until the cauliflower is as soft. 3 Cover the skillet and continue cooking for 3-5 minutes, stirring occasionally, or until the cauliflower is as soft. 4 Remove cauliflower from the heat and stir in the cilantro, lime juice, garlic powder, onion powder, salt, and pepper. Serve immediately. 4 Remove cauliflower from the heat and stir in the cilantro, lime juice, garlic powder, onion powder, salt, and pepper. Serve immediately. 5 Salsa-Take one medium-size red onion, one medium tomato, 1/2 cup of fresh cilantro, and one small jalapeno. Put it into a food processor and chop it finely. Make sure it’s still a little chunky. Mix a tablespoon of lime juice and 1/2 teaspoon of salt. Your salsa is ready. 5 Salsa-Take one medium-size red onion, one medium tomato, 1/2 cup of fresh cilantro, and one small jalapeno. Put it into a food processor and chop it finely. Make sure it’s still a little chunky. Mix a tablespoon of lime juice and 1/2 teaspoon of salt. Your salsa is ready. 6 Guacamole-Take 3 ripe avocados and mash them. Add onion, tomato, fresh cilantro, green chillies and lime juice and salt. Mix everything together and the guacamole is done. 6 Guacamole-Take 3 ripe avocados and mash them. Add onion, tomato, fresh cilantro, green chillies and lime juice and salt. Mix everything together and the guacamole is done. 7 Black beans-You can use red kidney beans or canned beans. Boil the beans in salted water and season with garlic powder, and a pinch of salt. 7 Black beans-You can use red kidney beans or canned beans. Boil the beans in salted water and season with garlic powder, and a pinch of salt. 8 Peppers and onion- Cut veggies into long thin slices. In a pan take one teaspoon oil and sauté for 3-4 minutes. Don't do it much. we need crunch. Add chipotle chilli to it. Stir it and It’s done. 8 Peppers and onion- Cut veggies into long thin slices. In a pan take one teaspoon oil and sauté for 3-4 minutes. Don't do it much. we need crunch. Add chipotle chilli to it. Stir it and It’s done. 9 Sweet Corn —Take a can of American sweet corn. Mix one tablespoon each of cilantro and lemon juice. Add some salt and voila! It’s ready. 9 Sweet Corn —Take a can of American sweet corn. Mix one tablespoon each of cilantro and lemon juice. Add some salt and voila! It’s ready. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Homemade Mango Sticky Rice (Using Rice Cooker) Crockpot Shredded Bbq Beer 🍺 Chuck Roast Healthy Air Fryer Falafel w/ Lemon & Dill Aioli Traditional (Plantain) Banana Bread Chilfray Iraqi beef stew Easy Homemade Mango Sticky Rice (Using Rice Cooker) Crockpot Shredded Bbq Beer 🍺 Chuck Roast Healthy Air Fryer Falafel w/ Lemon & Dill Aioli Traditional (Plantain) Banana Bread Chilfray Iraqi beef stew Sweet Corn Vegetable Soup Chunky vegetable omelette Stir fried potatoes capsicum Cheesy garlic bread recipe or Garlic cheese bread Samosa The Spread Moi Moi Mayonnaise fish sauce Bacon Breakfast Taco Breakfast: egs with spinach and bacon 🥓 Sweet Corn Vegetable Soup Chunky vegetable omelette Stir fried potatoes capsicum Cheesy garlic bread recipe or Garlic cheese bread Samosa The Spread Moi Moi Mayonnaise fish sauce Bacon Breakfast Taco Breakfast: egs with spinach and bacon 🥓