Happy Monday! I hope everyone had a wonderful holiday weekend filled with family, delicious food, and time to relax.
Speaking of of Thanksgiving, sick of leftovers by now? Try these easy burrito bowl to ease yourself back into the weekday routine. It’s really easy and can be modified to match your Chipotle-like cravings. I can think of so many variations of this bowl. Next time I might try black beans and guacamole, or chopped tomatoes and cheese on top. It comes together in under 30 minutes. Perfect to make the shock of having work to do again be a little less rough.
Cauliflower Rice “Burrito Bowl”
1 head cauliflower
1 red onion
1/4 cup corn
1/4 cup chopped carrots
1 large sweet potato
2/3 can chickpeas
Chop cauliflower into small pieces and then place in the food processor and pulse until rice-like texture. Set aside.
Cook sweet potato with desired method (I microwaved it for about 6 minutes). Then chop into squares.
Meanwhile, saute onion, corn, and carrots in a pan (with a little garlic if desired). Cook about 5 minutes and then throw in chickpeas. Removes from heat. Add the cauliflower into the same pan and heat for about 2 minutes, or until it starts to brown a little. Remove from heat and divide among two bowls. Layer the sweet potatoes, mixed veggies, and chickpeas over the “rice.” Add salsa on top and dig in.