black bean cauliflower rice bowl

Lunch

Black Bean Cauliflower Rice Bowl

This aromatic cauliflower rice bowl comes together in minutes and is a simple meal for one. Using frozen riced cauliflower instead of rice reduces the carb content—and makes for quicker prep.

Ingredients

1 tablespoon olive oil plus 2 tsp., divided
1 cup frozen cauliflower rice
⅛ teaspoon salt
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
⅔ cup no-salt-added canned black beans, rinsed
2 tablespoons chopped roasted red pepper
¼ cup water
1 tablespoon lime juice
¼ cup shredded reduced-fat cheddar cheese
1 medium tomato, chopped
1 tablespoon chopped fresh cilantro for garnish

Directions

Heat 1 Tbsp. oil in a medium skillet over medium heat. Add cauliflower rice and salt; cook, stirring often, until heated through, 3 to 5 minutes. Transfer to a small bowl and keep warm. Wipe out the pan.
Heat the remaining 2 tsp. oil in the pan over medium heat. Add onion, green pepper, chili powder, cumin, and oregano; cook, stirring often, until the vegetables are softened, about 3 minutes. Add beans, roasted red pepper, and water; bring to a simmer. Cook, stirring occasionally, until heated through and thickened, 3 to 5 minutes. Remove from heat. Stir in lime juice.
Arrange the bean mixture with the hot cauliflower rice in a dinner bowl. Top with cheese and tomato. Garnish with cilantro, if desired.