Cauliflower Rice and Beans Bowl


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


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.