Home / Recipes / Gluten Free / Low Carb Vegetarian Burrito Bowl
Low Carb Vegetarian Burrito Bowl
How to Make It
Step 1
To prepare the rice, heat a tablespoon of olive oil in a medium saucepan over a low heat. Finely chop the garlic and add to the pan, sweating gently until tender.
Step 2
Add the cauliflower rice and stir well. Cook for a minute to soften a little.
Step 3
Add the tomato purée and the dried herbs and spices. Stir well.
Step 4
Add the stock and mix well. Bring to a simmer and cook for 5 minutes until the liquid has evaporated.
Step 5
Remove from the heat and stir through the grated cheddar.
Step 6
Dice the tomato, scallion and radish and add to a small bowl. Season with a little salt and pepper and add the remaining olive oil and a tablespoon of chopped cilantro. Stir together.
Step 7
Arrange the two lettuce leaves in serving bowls.
Step 8
Divide the rice and tomato salsa between the serving bowls. Slice the avocado and add to the bowls.
Step 9
Serve with sour cream and optionally a wedge of lime.
Ingredients
- Iceberg Lettuce – 2 large leaf
- Olive Oil – 2 tablespoon
- Sour Cream – 1-½ tablespoon
- Avocado – 1 each
- Tomato – 1 medium – 2 3/5″ diameter
- Radish – 1 large – 1″ to 1 1/4″ diameter
- Scallions – 1 large
- Cilantro – 1 tablespoon
- Cauliflower Rice – 1 cup
- Garlic – 1 clove
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Red Pepper (cayenne), Ground – 1 teaspoon
- Cumin, Ground – 1 teaspoon
- Ground Coriander – 1 teaspoon
- Oregano, Dried – 1 teaspoon
- Tomato Puree – 1 tablespoon
- Vegetable Broth, Bouillon Or Consomme – ⅓ cup
- Cheddar Cheese – ¼ cup, grated
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
