WW Cauliflower Rice Bowl

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Mexican WW Cauliflower Rice Bowl is tasty, fresh & light. It is a high-flavored, low-carb & low-calorie recipe with an interesting array of popping colors. It is a lunch or a dinner rice bowl. This bowl consists of seasoned cauliflower rice, black beans, corn, salsa & avocado. This WW Cauliflower Rice Bowl is tasty, fresh & light. It is a high-flavored, low-carb & low-calorie recipe with an interesting array of popping colors. It is a lunch or a dinner rice bowl. This WW Cauliflower Rice Bowl is tasty, fresh & light. It is a high-flavored, low-carb & low-calorie recipe with an interesting array of popping colors. It is a lunch or a dinner rice bowl. This bowl is the same as a burrito bowl, but with fewer strokes. It is plant-friendly, high in fiber, and very satiating.

STATS:

  • Diet: Low-Carb, Gluten-Free, Weight Watchers
  • Main course, lunch, & dinner
  • Mexican-inspired cuisine
  • Ten minutes for preparation
  • Ten minutes for cooking
  • Total working time: 20 minutes
  • Serving size/quantity: A bowl
  • Yield total: four bowls
  • The degree of difficulty is easy.
  • Cooking method: stovetop

EQUIPMENT:

  • Big pan or skillet
  • Cutting board & knife
  • Using a spatula/a mixing spoon
  • Tiny bowls (for garnishes)

Ingredients:

  • Four cups of frozen or fresh cauliflower rice
  • One teaspoon of cooking spray/olive oil
  • Rinsed & drained black beans: half a cup
  • Half a cup of drained corn kernels, either frozen or canned
  • Half a cup of chopped tomatoes & salsa
  • Half an avocado, cut into slices
  • Half a teaspoon of garlic powder
  • 1/4 cup chopped red onion
  • Half a teaspoon of chili powder.
  • Season with salt and pepper to taste.
  • Half a teaspoon of cumin and the juice of one lime
  • Fresh cilantro

Ingredients Notes:

Riced Cauliflower:

  • It touches on the use of fresh cauliflower, which should be grated at home or riced in the store. Simply cook until tender, but leave some firmness to have the ideal texture.

Black Beans:

  • They are protein- and fiber-rich sources of plant food, and that makes the meal satisfying. Canned beans, you always want to rinse and rinse them at a point where they have fewer salts and they get a good taste.

Sweet Corn:

  • Adds some color and sweetness to the food. You can use canned corn or fresh-off-the-cob/frozen (thawed) corn.

Seasoning:

  • Hot and rich taco spices, such as chili powder, cumin, and garlic powder, are customary. Put the spices to taste (to modify to make it mild or spicy).

Salsa & Tomatoes:

  • The salsa adds freshness and moisture to the texture as well, and the tomatoes give the feeling of freshness and liquids. And just go with a chunky, smooth salsa, mild or spicy to your taste.

Avocado:

  • Adds creamy richness and oils that are heart-healthy. The avocado should be sliced or mashed just before service to ensure that the texture is not lost and it does not brown.

INSTRUCTIONS:

  1. In a skillet over medium heat, heat the oil/spray.
  2. To the pan, add the cauliflower rice.
  3. Add all the items, mix them well, and stir.
  4. Cook till soft & thoroughly heated, five to six minutes.
  5. Add corn and black beans & stir.
  6. Cook for the next two to three minutes.
  7. Mix thoroughly after adding the lime juice.
  8. Switch off the heat and take a break.
  9. Transfer the mixture into bowls using a spoon.
  10. Add diced tomatoes or salsa on top of each.
  11. Add the red onion and avocado slices.
  12. If desired, garnish with fresh cilantro.
  13. Warm up and dig in!

TIPS:

  • Add chicken or tofu cooked on the grill to get more protein.
  • Add heat in the form of jalapeños.
  • Prepare in advance toppings to store separately.
  • Greek yogurt can be used as an alternative to sour cream.
  • Make it, wrap it in a low-carb tortilla.
  • Add more flavor with a drizzle of hot sauce or low-fat cheese.

STORAGE DETAILS:

FRIDGE:

  • Keep the cauliflower rice mixture for a minimum of three days in an airtight container.
    when you’re ready to serve, keep toppings like salsa and avocado apart.

FREEZER:

  • For up to two months, freeze the cauliflower rice mixture in portions.
  • Thaw in the freezer overnight. Warm up again in the microwave or on the stove.

FAQs:

Is it okay to use frozen cauliflower rice?

  • Yes. Simply cook for a little more to remove the water.

Does it have a spicy flavor?

  • No, unless you add spicy salsa or chilli flakes. To taste.

Is it meal prep?

  • Yes. Rice mix and toppings should be stored in different containers to achieve the best texture.

NUTRITIONAL INFORMATION:

Calories: 190
Carbs: 20g
Total Carbs: 20
Fiber: 6g
Sodium: 280mg
Serving size: 1 bowl
Serving: 4 servings total
The Weight Watchers Mexican Cauliflower Rice Bowl is estimated to have three SmartPoints per serving.