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This copycat Chipotle® cauliflower bowl comes together fast on busy weeknights! Toppings can be modified for taste preferences, and it's tasty wrapped up in a tortilla!

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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.

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  • Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.

  • Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.

  • Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

Cook's Notes:

Prepare cauliflower rice according to individual package instructions.

I used Park Street Deli brand pork carnitas; I prepared them according to package directions and then chopped them into bite-sized pieces.

Store remaining portions of black beans and corn for another use.

Nutrition Facts

487 calories; protein 40.9g; carbohydrates 34.1g; fat 22.7g; cholesterol 94.3mg; sodium 750.9mg. Full Nutrition
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