Cauliflower Rice and Beans Bowl

Ingredients:

For the beans:

• 2 15-ounce cans organic black beans, drained and rinsed
• 2 tablespoons EVOO
• 2 shallots, finely chopped
• ½ teaspoon sea salt
• 1/3 cup water
• 1 teaspoon cumin 
• Hot sauce (optional)
• Parsley, chopped

For the cauliflower rice:

• 5 cups store-bought cauliflower rice*
• 3 Tablespoons EVOO
• 1 teaspoon chili powder
• ½ teaspoon sea salt

*You can make cauliflower rice using 1 head of cauliflower broken into florets. Add half to a food processor. Pulse several times until chopped. Next do the other half. 

For serving:

• avocado sliced
• salsa 
• parsley or cilantro, chopped

Directions:

Make the Beans: In a medium saucepan, heat oil over medium-high heat. Add the shallots and stir until softened. Add cumin and stir for 30 seconds. Add the beans, hot sauce and water. Reduce the heat and simmer for 5 minutes. Take off the stove and mix in chopped parsley.

Make the Cauliflower Rice: In a skillet, heat oil over medium-high heat. Add the cauliflower and cook for 6-8 minutes, stirring often, until it is softened. Stir in the chili powder and salt.

Make the Bowls: Divide the beans and rice among the bowls. Top with avocado, salsa, and more chopped parsley or cilantro.