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Cauliflower Rice and Pinto Bean Vegan Burrito Bowl
KALYN'S KITCHEN20Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 poblano peppers (large, chopped small, Poblanos are often called Pasilla peppers; use the other half pepper for the salsa)
- 1/2 red onion (chopped small)
- 2 tsp. olive oil
- 1 Tbsp. taco seasoning (Kalyn's, or your favorite commercial Taco Seasoning)
- 15 oz. pinto beans (rinsed well and drained)
- 1 head cauliflower (coarsely chopped)
- 4 garlic cloves (sliced)
- salt
- ground black pepper
- 2 avocados (diced medium)
- 2 Tbsp. lime juice (fresh-squeezed, I used my fresh-frozen lime juice)
- 2 cups cherry tomatoes (cut into fourths)
- 1/2 cup poblano pepper (finely chopped, the other half from the peppers used in the bean mixture)
- 1/2 cup chopped cilantro (or use a little more finely sliced green onion if you're not a cilantro fan)
- 1/4 cup green onion (finely sliced)
- 1 Tbsp. olive oil
- 1/4 tsp. ground cumin
- salt (to taste)
- limes (fresh cut, to squeeze on at the table)
- chopped cilantro (more, to add at the table)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium450mg19% |
Potassium1110mg32% |
Protein7g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber10g40% |
Sugars7g |
Vitamin A25% |
Vitamin C210% |
Calcium8% |
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.
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