Mexican Cauliflower Rice with Avocado Sauce

by Darcie
Mexican cauliflower rice | The Realationship Project

INGREDIENTS

1 lb. ground chicken (could also use turkey, beef, or pork)

16 oz. raw cauliflower rice

1 red bell pepper, diced

1/2 large yellow or white onion (or one whole small onion), diced

8-12 oz. fresh spinach (add based on preference)

1-2 tbsp. minced garlic

1-2 tsp. cumin

1-2 tsp. chili powder

1/2 tsp. onion powder

salt and pepper to taste

For the sauce:

1/2-3/4 avocado (start with 1/2 and add more if preferred)

1/2 cup full fat plain Greek yogurt (can also sub low fat, but will be thinner)

1/3 bunch cilantro

1/2 lime

Optional: hot sauce for topping

SERVES

3-4

DIRECTIONS

  1. Heat a large skillet over medium heat.
  2. Add avocado oil (or your choice of fat) to the skillet.
  3. Add ground chicken and break up with a spatula.
  4. Once chicken is partially cooked, add bell pepper and onion. Cook until veggies are soft and meat is fully cooked, about 5-7 minutes.
  5. Stir in spices and minced garlic and cook another 30 seconds.
  6. Meanwhile heat another skillet and add oil/fat (1-2 tbsp.).
  7. Add cauliflower rice. Season with salt and pepper to taste. Cooked until rice is soft, about 5-7 minutes.
  8. To make the avocado sauce: in a food processor, blend all ingredients together until smooth.
  9. Divide rice, meat, and veggies between bowls.
  10. Top with avocado sauce.
  11. Add hot sauce if desired.
  12. Enjoy!

 

 

 

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