Chana Masala with Cilantro Cauliflower Rice
Make vegan, gluten free Chana Masala with Cilantro Cauliflower Rice for dinner tonight!
Tag: healthy
Creamy Vegan Macaroni and Cheese
You won’t miss the dairy in Creamy Vegan Macaroni and Cheese!
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Cauliflower Rice Burrito Bowl
Burritos are delicious but I haven’t ordered one from a restaurant in years. That’s because of how unhealthy they can be. They’re often loaded with calories and a lot of fat and carbs. The carbs from the rice and the tortilla always leave me feeling sleepy and super full. The portion size is so huge that I can only eat half. But since I love burritos and crave them, I came up with a healthier version to make at home. Once you get the hang of making cauliflower rice, it’s pretty easy. It’s important to make sure your cauliflower florets are free of any excess moisture. You also want to work in small batches. If you add too many florets to the food processor, you may end up with cauliflower puree on the bottom of your food processor and big chunks of cauliflower at the top. You will definitely need a food processor to make cauliflower rice (or a high powered blender like a Vitamix). I love my food processor because it’s the right size and easy to clean (you can find it here). It makes cauliflower rice a breeze. Cauliflower rice is a staple at my house. I use it as a rice substitute in almost everything. I don’t typically cook it because I’ve been trying to eat as many raw vegetables as possible. But if you prefer it warmed up, you can sauté in a large pan in olive oil spray for about 2-3 minutes. Instead of lettuce, I chose purple cabbage as a healthier and more colorful replacement. It adds some crunch and fiber to this dish. There are limitless variations for burrito bowls. You can substitute black beans, chickpeas, or any other plant based protein. You could also add corn or vegan cheese. I tried to keep the processed ingredients at a minimum. This recipe is super quick. It’s filling, nutritious, low carb, low fat and most importantly – delicious! I prefer homemade pico de gallo over store bought. It adds freshness and spicy kick. If you like a little sweetness, some ripe mango would go really well with all of the flavors in this meal. If you decide to make this recipe, make sure to let me know! Tag me @thefriendlyepicurean or Pin the recipe on Pinterest.
Cauliflower Rice Burrito Bowl
Ingredients
- For the cauliflower rice:
- 1 medium sized head of cauliflower, cut into florets (about 6 cups of cauliflower florets)
- 2 to 3 tbs lime juice (juice of half a lime)
- 1/4 cup chopped, fresh cilantro
- 1/4 tsp salt For the refried beans:
- 1 (150z) can of organic, vegan refried beans (such Amy’s Organic brand)
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1/2 tsp chili powder
- olive oil spray
- 1/4 tsp salt For the Pico de Gallo:
- 4 Roma tomatoes, diced
- 1/2 cup diced onion
- 1 jalapeno pepper, minced (about 3 tbs)
- 2-3 tbs lime juice (juice of half a lime)
- 1/4 cup chopped, fresh cilantro
- 1/4 tsp salt To serve:
- 1 large, ripe avocado, diced
- 1 cup shredded purple cabbage
- 2 lime wedges
- 1/4 cup vegan sour cream, homemade (click here for the recipe) or Toffuti brand (optional)
Directions
First, make the Pico de Gallo. Combine diced tomatoes, onion, minced jalapeno, lime juice, cilantro, and salt in a medium sized mixing bowl and chill. Next, make the cauliflower rice. Cut cauliflower into florets and towel off any excess water. Place 1/2 of the florets in a high powered blender or food processor. Pulse until cauliflower is rice sized. Remove from food processor and place in a large mixing bowl. Pulse second half of cauliflower florets until rice sized then empty into mixing bowl. Toss with lime juice, salt, and chopped cilantro and set aside. Finally, make the refried beans. Heat olive oil spray in a medium sized saucepan on medium heat. Saute onions until golden brown – about 5 to 6 minutes. Then sauté minced garlic for about 3 minutes, stirring frequently. Add refried beans, chili powder, and salt and sauté for another 4-5 minutes. Assemble bowls with cauliflower rice, 1/2 cup refried beans, purple cabbage, 1/2 avocado, and pico de gallo. Garnish with cilantro, vegan sour cream, and lime wedges and serve immediately. May store leftovers in an airtight container in the fridge for one day.Nutrition Information:
- Approximate calories per serving: 401 cal (includes 1/2 cup refried beans, 1/2 avocado, and 1/4 cauliflower rice mixture)
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Raw Peanut Butter Chocolate Chip Cookie Dough Bars
7 ingredient Raw Peanut Butter Chocolate Chip Cookie Dough Bars are vegan and gluten free!
