I couldn’t let Cinco De Mayo week go by without a Mexican-inspired recipe! I’m certainly no expert in Mexican cuisine, but I DO love it– and I also LOVE a good meal-in-a-bowl (which is why I wrote a whole book on them!)
This plant based bowl is simple, fresh and SO delicious, with the combination of seasoned cauliflower rice (you could absolutely use white rice, as well- I love the flavor and texture the cauliflower rice adds), fiber-rich and filling black beans, fresh tomato and cilantro, sweet corn, salty cotija cheese and creamy avocado. Some of the best dishes are simply the most fresh dishes– no complicated ingredient list needed!
What’s in it:
- Base: cauliflower rice- sauteed and seasoned with sea salt and garlic powder
- Protein: black beans (see below to take the flavor up a notch!)
- Veggies: chopped grape tomatoes + cooked corn (technically a grain, but you’ll let that slide, right?). My favorite is the frozen grilled corn from Trader Joe’s
- Flavor boost: avocado, cotija cheese + chopped cilantro
Want to take it up a notch? Sautee 1/2 an onion in some avocado oil until translucent, stir in a garlic clove, stir in the black beans, 1 tsp cumin and a squeeze of lime juice before adding to the bowl.Print
Love this easy recipe? Grab 30 of my family’s favorite balanced bowl combinations- complete with all of the bases, proteins, veggies and sauces we love (60+ recipes in all) and experience the magic of meals-in-a-bowl!