When we get to the weekend, the temptation is always there to eat the hell out of everything in sight. However, clawing our way back out of the takeaway vortex can be particularly difficult come Monday morning, this is why more and more we are attempting to treat ourselves at the weekend without completely blowing our healthy eating intentions.
Mexican food is a brilliant genre to up style into more healthy versions and this burrito bowl is the perfect example of how a simple substitution like cauli-rice can make a dish lighter without compromising on flavour. This recipe also makes a really nice brunch dish just add a couple of poached or fried eggs and a Bloody Mary.
- 1/2 head of cauliflower
- 1 teaspoon cumin
- A pinch of salt
- 2 large tomatoes
- 1/2 red onion
- 1 clove garlic, crushed
- 100g sweetcorn
- 100g red kidney beans
- Juice of half a lime
- 20g fresh coriander
- 1 avocado, sliced
- 40g creme fraiche
- 50g grated white cheddar
- Sriracha sauce to serve
Place the cauliflower florets in a food processor and blitz until it has a fine, rice-like consistency.
Stir fry the cauliflower with the cumin and a pinch of salt in a non-stick pan over a medium high heat.
Finely dice the tomatoes and the onion, combine with the crushed garlic, the sweetcorn, the beans, the lime juice and the coriander.
Place the cauli-rice in a bowl, top with the tomato and bean salsa, the avocado, creme fraiche and the cheese. Serve with the sriracha on the side.
If you’re looking for more #BurritoBowl inspiration Instagram is full of visual delights to feast on.
The burrito bowl is also a bit of a meal prep hero, just make the cauli-rice and the salsa and store separately in the fridge then combine in a lunch box each day and top with cheese and avocado and whatever toppings take your fancy.