Spicy Bean Cauliflower Bowl - A recipe created using more than one product
THE DETAILS

It might not be traditional arroz congrí, but our take on Cuban rice-and-beans is spicy, comforting, and ready in less than 10 minutes. Includes our Cauliflower Rice, Green Chile, Cuban Spiced Black Beans, and Avocado Crema.

Heat
1 tbsp olive oil in a large skillet over medium-high heat
Cook
1 bag Cauliflower Rice with a pinch of salt/pepper for 5 minutes (stirring occasionally until tender and browned)
Mix in
2-4 tbsp Green Chile and set aside on plates
Wipe
pan and warm 1 package Cuban Spiced Black Beans for 1-2 minutes or until hot
Add
beans to plates and top with Avocado Crema

Quick tip: Try crumbling feta, mild cheddar, or even tofu on this dish; it’s also delicious with a fried egg. 

WHAT'S INSIDE
  • V
    Vegan
  • G
    Gluten-free
  • P
    Source of Vitamin C
  • P
    Source of Fiber

Ingredients for Cauliflower Rice: Fresh-cut Cauliflower

Ingredients for Green Chile: Roasted Tomatillo Purée, Water, Poblano Pepper, Jalapeño Pepper, Distilled Vinegar, Extra Virgin Olive Oil, Salt, Dehydrated Garlic, Dehydrated Onion, Black Pepper,

Xanthan Gum, Cumin, Citric Acid

Ingredients for Cuban Spiced Black Beans: Black Beans, Water, Onion, Organic Green Pepper, Apple Cider Vinegar, Olive Oil, Sea Salt, Lime Juice, Garlic, Coriander, Oregano, Bay Leaf

Ingredients for Avocado Crema: Hass Avocado, White Vinegar, Olive Oil, Sea Salt, Lime Juice Concentrate

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