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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (grated into ‘rice’, see method here)
- 1 Tbsp. olive oil
- 3 cloves garlic (minced, optional)
- 1 cup green onion (or diced red, white, yellow, I recommend red)
- sea salt
- black pepper
- 4 orange bell peppers (or large red, yellow, halved, seeds removed)
- 15 oz. pinto beans (or can black, rinsed and drained, if unsalted, add additional salt to taste)
- 2/3 cup salsa (~170 g, plus more for serving, very flavorful salsa, like Trader Joe’s Chunky Salsa)
- 2 tsp. cumin powder (plus more to taste)
- 2 tsp. chili powder (plus more to taste)
- 3 Tbsp. lime juice
- 1/4 tsp. sea salt (each, and black pepper, plus more to taste)
- 1 avocado (ripe, sliced)
- fresh lime juice
- hot sauce
- cilantro (chopped)
- diced red onion
- dressing (Creamy Cilantro)
- chipotle
- salsa
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