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Baked Mexican Cauliflower Rice with Chorizo (Vegan Option)
COTTER CRUNCH16Ingredients
30Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1 cup sliced onion
- 1 tsp. garlic (2 cloves)
- 1/2 tsp. smoked paprika (/cumin each)
- salt
- black pepper
- 4 oz. sliced chorizo (or crumbled, or 3 oz. tempeh, for vegan or vegetarian option)
- 1 Tbsp. tomato paste
- 1 1/4 cups cherry (diced, plum, or grape tomatoes, for canned tomatoes option, see notes)
- 1/2 cup chopped bell pepper (any color)
- 3 cups cauliflower rice (1 small head)
- 1/4 cup broth (or stock)
- chopped parsley (or cilantro, for garnish, optional)
- cooked chicken sausage (sliced)
- 1 oz. green chilies (optional)
- 4 oz. shredded cheese (choice, omit for paleo/whole 30 option)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium950mg40% |
| Potassium800mg23% |
| Protein20g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C160% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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