Boy, oh boy! This black bean and cauliflower rice bowl is a taste sensation. With the sweet avocado lime dressing, you won’t resist going back for more.Â
This bowl is packed with flavor and not too carb-heavy. So, to all my keto-loving and weight-watching folks out there, there is no need to count calories for this one.
If you’re new to substituting cauliflower rice for regular white rice, this bowl will make the transition much easier.
Cauliflower rice is not rice, so it doesn’t taste the same. However, when paired with the other ingredients in this bowl, it makes a great substitute.Â
What’s in this Black Bean and Cauliflower Rice Bowl?
Cauliflower Rice: I used store-bought riced cauliflower, which you can get at Whole Foods or from the frozen section at many grocery stores. However, if you want to make cauliflower rice, simply grate ½ head of cauliflower using a food processor or box grater to make rice-like pieces.
Olive Oil: To saute the cauliflower rice and to make the avocado lime dressing.
Black Beans: I used canned black beans, which I drained and rinsed. For this recipe, I will cook the canned black beans because that adds more flavor, but this is optional.
Cherry Tomatoes: You will need to cut the cherry tomatoes in half. If you don’t like tomatoes, you can skip them.
Corn Kernels: This adds a layer of sweetness to the bowl that I promise you will love. I used canned corn kernels and lightly cooked it in a pan, but feel free to use fresh or frozen.
Red Onions: You can use thinly sliced red onions or, my favorite, pickled onions.
Cilantro: This adds an additional layer of flavor. You want to get this fresh and finely chop it!
Avocado: To make the dressing and use as a topping for the bowl.
Lime: This gives the dressing a bit of extra acidity that pairs well with the other ingredients. However, you can substitute the lime with lemons.
Garlic: I recommend getting fresh garlic and mincing it, as this enhances the flavor of the dressing.
Yogurt: For the dressing. You can use dairy-free yogurt or Non-fat Plain Greek yogurt.
Maple Syrup: I used maple syrup to balance out the acidity of the lime and yogurt. You can substitute maple syrup with honey or agave.
Water: To help achieve our desired consistency in the dressing
Seasonings: I used ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to taste.
How to make Black Bean and Cauliflower Rice Buddha Bowl
This black bean and cauliflower rice bowl comes together in about 20 minutes. However, follow these instructions to ensure a good-tasting dish.
Step 1: Prepare the Cauliflower Rice
Grate the cauliflower head using a food processor or box grater until it resembles rice-like pieces, or opt for pre-grated cauliflower rice for convenience.
Heat the olive oil in a medium skillet over medium heat. Add the cauliflower rice, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Cook, stirring occasionally, for 5-7 minutes until the cauliflower rice is tender but not mushy.
Step 2: Prepare the Black Beans
In a small saucepan, heat the black beans over low heat until warmed through. Season with a pinch of salt and pepper if desired.
Step 3: Prepare the Avocado Lime Dressing:
In a mini food processor or blender or using a fork, mash the avocado until smooth. Mix in the yogurt, minced garlic, lime juice, olive oil, water, maple syrup, salt and pepper until well combined. Adjust the water to achieve your desired consistency.
Step 4: Assemble the Black Bean Cauliflower rice bowl and Serve
Add the cauliflower rice to your bowl. Top the bowl with black beans, cherry tomatoes, corn kernels, red onions, sliced avocado, and fresh cilantro.
Drizzle the sweet avocado lime dressing over the bowl. Combine and serve with lime wedges on the side.
Expert Tips for Your Black Bean Cauliflower Rice Bowl
How to enhance the flavor of your dish
Add extra protein: This versatile recipe can be customized with other vegetables or proteins, such as grilled chicken, baked salmon, or tofu.Â
Incorporate some crunch: If you feel like your bowl is a bit mushy, you can add some crunch by sprinkling some toasted pumpkin seeds or crushed tortilla chips on top.
Add some heat: If you prefer some heat, add sliced jalapeños or a dash of hot sauce to your bowl.
How to make your Cauliflower rice less mushy
Do Not Thaw Before Cooking: If you opt for pre-grated frozen cauliflower rice, cook it straight from the freezer. Thawing it first can result in a mushy texture.
Use a Hot Pan: Heat your skillet or pan over medium-high heat before adding the frozen cauliflower rice. This helps to evaporate excess moisture quickly and prevents the rice from becoming soggy.
Season Early: Add your seasonings (such as cumin, paprika, garlic powder, onion powder, salt, and pepper) early in the cooking process. This allows the flavors to infuse better with the rice as it cooks.
Add Ingredients After Cooking: When adding other ingredients like black beans, corn, or tomatoes, mix them in after the cauliflower rice is cooked. This prevents the additional ingredients from releasing too much moisture into the rice.
Use a Lid Sparingly: If you need to cover the pan to speed up the cooking process, do so sparingly. Excessive covering can trap moisture and result in soggy cauliflower rice.
Storage Tips
You can store your black bean and cauliflower rice in an airtight container in the refrigerator for up to 3 days. To maintain freshness and flavor, keep the avocado lime yogurt dressing separate and add it just before serving.
Other Delicious Bowl Recipes
Black Bean and Cauliflower Rice Bowl
Equipment
Ingredients
For the Bowl
- 3 cups cauliflower rice - or ½ head of cauliflower, grated
- 2 tsp olive oil - or any oil of your choice
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt - to taste
- black pepper - to taste
- 1 cup black beans - drained and rinsed
- ½ cup cherry tomatoes - halved
- ½ cup corn kernels - canned or fresh
- ½ red onion - thinly sliced, or picked red onions
- ¼ cup fresh cilantro - chopped
- ½ avocado - sliced, for topping
Sweet Avocado Lime Dressing
- ½ avocado - ripe
- 2 tbsp yogurt - dairy free or greek yogurt
- 1 garlic clove - minced
- ½ lime - juice of ½ lime
- 2 tbsp olive oil
- 2 tbsp water - adjust for desired consistency
- 1 tsp maple syrup - or honey or agave
- salt - to taste
- black pepper - to taste
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the cauliflower rice, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir occasionally and cook for 5-7 minutes until the cauliflower rice is soft but not mushy.
- Place the black beans in a small saucepan and warm them over low heat. Add a pinch of salt and pepper to taste, if desired.
- Distribute the cooked cauliflower rice into your serving bowls. Top each bowl with black beans, cherry tomatoes, corn, red onion, avocado slices and fresh cilantro.
- In a blender or food processor, combine the avocado, Greek yogurt, minced garlic, lime juice, olive oil, water, salt, and pepper. Blend until the mixture is smooth and creamy, adjusting the water to reach your preferred consistency.
- Drizzle the avocado lime dressing over each bowl right before serving. Enjoy your tasty Black Bean and Cauliflower Rice Bowl!
