Cauliflower Rice Burrito Bowl
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(15)
Ingredients
4 servings
- 1 cup raw cashews*
- ¾ cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons canned mild green chiles
- ⅓ cup cilantro
- 1 garlic clove
- ¼ teaspoon sea salt
- 3 corn tortillas, sliced into strips
- 1 recipe Seasoned Cauliflower Rice
- 2 leeks, white and light green parts, rinsed well & sliced
- 2 poblano peppers, stem, seeds and ribs removed, thinly sliced
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- 1 cup cooked black beans, drained and rinsed
- 2 ripe mangoes, cubed
- 1 avocado, diced
- ½ cup chopped cilantro
- lime wedges, for serving
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Make the cashew cream. In a blender, combine the cashews, water, lime juice, green chilis, cilantro, garlic, and salt. Blend until creamy.
Step 2
Make the burrito bowls. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortilla strips on the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for 10 minutes or until crispy. Remove from the oven and set aside.
Step 3
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the leeks and poblanos with generous pinches of salt and pepper. Cook until soft for 7 to 10 minutes, and then add the minced garlic and oregano. Stir, cook for 1 minute, then add a squeeze of lime and remove from heat.
Step 4
Assemble the burrito bowls with the cauliflower rice, poblano mixture, black beans, mango, avocado, and cilantro. Drizzle with the cashew cream and top with the crispy tortilla strips. Serve with lime wedges and additional cashew cream.
Step 5
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Chef's notes
A high-powered blender is best for this, otherwise, soak your cashews for 2 hours or overnight and drain before using.
