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Cilantro Lime Riced Veggie Burrito Bowls
Recipe Intro From thejamlab

This recipe was sponsored by our friends at Earthbound Farm. Watch @thejamlab make these Burrito Bowls on her FeedfeedTV episode here!

This recipe is featured in our Weekly Meal Planner here

I am so excited to partner with @thefeedfeed and @earthboundfarm to bring to you these delicious Mexican Burrito Bowls! It has the Cilantro Lime Veggie Fried ‘Rice’, made with the Earthbound Farm Cauliflower Medley Riced Veggies, which makes it so light and healthy. It also has Flavored Black Beans for protein, roasted butternut squash and sweet potatoes(spiced beautifully), pico de gallo, cheddar cheese, and sliced avocado. Couple of components can be made a few days in advance, making it so easy to put together the day of! This bowl is colorful and nourishing, after all they say to “Eat The Rainbow” right? -@thejamlab

Recipe

Makes 2 burrito bowls:

Ingredients:

Cilantro Lime Cauliflower Rice:

1 14 ounce packet of Cauliflower Medley Riced Veggie

2 garlic cloves

¼ cup of finely chopped cilantro

¼ cup of chopped spring onions

Juice from 1 lime

Salt and pepper to taste

 

Roasted Butternut Squash and Sweet Potatoes:

2 cups small cubed butternut squash

2 cups small cubed sweet potato

1 tsp smoked paprika

¾ tsp ancho chili powder

¾ tsp salt

2 tbsp olive oil

1 tbsp chopped chipotle in adobo sauce

 

Flavored Black Beans:

1 can of black beans

1 ½ tbsp. of olive oil

1 garlic clove

½ tsp smoked paprika

½ tsp cumin powder

 

Spiced Pepita Yogurt Sauce( can be made 2-3 days ahead):

½ cup of toasted pepita seeds

1 cup greek yogurt

Juice of 1 ½ limes

Salt and pepper to taste

1 jalapeno

 

Other fixings:

1 avocado thinly sliced

Lime wedges from 1 lime

Store bought pico de gallo

Method:

Cilantro Lime Cauliflower Rice:

In a medium shallow pan, on medium heat, add in the oil. Let it heat up for about 1 minute. Add in the garlic and saute for 30 seconds. Add in the riced veggies, half of the cilantro and half of the spring onions, and saute it for 2-3 minutes. Now increase the heat to high, cover the pan, and let it cook for about 4 minutes, sautéing to make sure it does not burn every minute. This is to char the mixture ever so slightly. Remove the lid and let it cook for another minute to evaporate any water released. Switch off the stove. Mix in the lime juice and saute. Sprinkle with the remaining cilantro, spring onions.

Roasted Butternut Squash and Sweet Potatoes(can be made 3-4 days ahead):

Preheat the oven to 400 degrees. In a small baking sheet, add in the chopped butternut squash, sweet potatoes, spices, oil and chipotle in adobo sauce. Mix it all together well. Lay it flat on the baking sheet and bake for 30 minutes. Remove after 30 minutes and let cool.

Flavored Black Beans:

In a small saucepan, add the oil at medium heat. Grate in the garlic and saute for 30 seconds. Add in the black beans, spices and mix for 2 minutes, just to flavor the black beans and incorporate and warm it up.

Assembly:

In a medium sized bowl, put all the ingredients in sections : Cilantro Lime Cauliflower Rice, Flavored Black Beans, Roasted Butternut Squash and Sweet Potatoes, Pico de Gallo, Cheddar Cheese, Sliced Avocado, Lime wedges. Drizzle with the Spiced Pepita Yogurt Sauce.

Your bowls are ready to eat!


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