I love this recipe because you can do much more with it, and it is so filling and nourishing. This recipe burst with a flavor that complements the natural taste of the ingredients used in this recipe. This recipe is also vegan, vegetarian, plant-based, and pescatarian-friendly.
Cauliflower rice (or whole cauliflower that you can rice yourself)
1/2 the juice of a lime
The zest of one lime
salt to taste
a handful of chopped cilantro
Juice of 1 lime
One tablespoon of chopped cilantro
finely diced red onion (you can add as much or as little as you want)
1/2 a teaspoon of fresh garlic
Rest of the ingredients
One can of sweet corn
Two medium tomatoes diced
1 Fresh jalapeño
1 cup of black or red kidney beans
finely diced red onion
chipotle spice or paste
coconut oil for cooking
I used the below chipotle and adobo paste for this recipes which i got from wellness warehouse. Its so strange how something like chipotle spice is not readily available on shelfs here in South Africa.
Cook the cauliflower according to the pack instructions
Add salt and black pepper to taste once the cauliflower rice is cooked
Add the zest and lime juice and cook for another few minutes
Add the chopped cilantro & stir fry for 3 minutes, then remove the pan from the stove
Set aside the cauliflower rice until we are ready to build our bowl.
Add all the ingredients to one bowl and mash it up. It's that simple.
Rest of the bowl
Prepare the sweet corn by stir-frying it and adding the smoked paprika and chipotle paste. Mix it all well and remove it from the stove.
Chop up the tomatoes into dice and add the chopped-up jalapeño, salt, and red onions to it. Then you are done.
If you are not using canned beans, prepare your beans and season with salt.
Now it's time to assemble the bowl. First, add the cauliflower rice as the base, then the beans, then the tomato salsa, top everything off with guacamole. Enjoy!