California Vegetarian Burrito Bowl
1 cup cooked brown rice
1 bag riced cauliflower (available now at most grocery stores)
1 can black beans, seasoned and heated
5 cups spinach, packed
3 tablespoons extra-virgin olive oil, divided
2/3 cup shredded Monterey Jack or spicy Pepper Jack cheese
1 avocado, diced
1/2 cup your favorite spicy salsa
cilantro leaves, for garnish
sour cream, for garnish
For the cauliflower: In a large sauce pan, heat two tablespoons olive oil over medium heat until hot but not smoking. Add the riced cauliflower and sauté, stirring occasionally, until cooked thoroughly, about 6-7 minutes. Season generously with salt and pepper to taste. Set aside. Note, if pre-made riced cauliflower is unavailable, make your own by placing florets in a food processor fitted with the blade attachment. Process until cauliflower is ground into fine bits that looks like rice.
For the spinach: In a large saucepan, heat the remaining tablespoon of olive oil until hot, but not smoking. When hot, add the spinach and wilt/lightly sauté for just a few minutes. Drain and reserve.
To assemble the burrito bowl, try to work quickly while everything is warm. I suggest using two large shallow bowls. Spoon some cooked rice on the bottom to start. Add a generous scoop of the cauliflower rice into the bowl. Working in a circle, spoon some black beans next to the cauliflower. Place some sautéed spinach next to the beans. Place some diced avocado next to the spinach and some shredded cheese next to the avocado.
Top with a generous dollop of spicy salsa and some sour cream.
Add some tortilla chips for scooping and fresh cilantro leaves to garnish.