Exquisite Vegan Tex-Mex Snack: Zesty Cauliflower Rice Bowl with Chipotle Cashew Cream

Ingredients

• 1 medium head cauliflower, riced
• 1 cup raw cashews, soaked
• 2 tbsp chipotle peppers in adobo sauce
• 1 small red onion, finely chopped
• 1 red bell pepper, sliced
• 1 jalapeno, thinly sliced
• 1 cup black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or canned
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish
• Avocado slices for serving

Instructions

1. 1

   Prepare the cauliflower rice by pulsing the cauliflower in a food processor until it resembles rice grains. Set aside.

2. 2

   Drain and rinse the soaked cashews, then blend with chipotle peppers and 1/2 cup water until smooth and creamy. Season with salt and pepper to taste. Set aside.

3. 3

   Heat olive oil in a large skillet over medium heat. Add onion and jalapeno, cook for 5 minutes until softened.

4. 4

   Stir in the red bell pepper and cook for another 2-3 minutes.

5. 5

   Add black beans and corn kernels to the skillet, cook for 3-4 minutes, stirring frequently.

6. 6

   Combine the cauliflower rice with the cooked vegetables and mix well. Season with lime juice, salt, and pepper to taste.

7. 7

   Divide the cauliflower rice mixture between two bowls. Top each bowl with a generous dollop of chipotle cashew cream. Garnish with fresh cilantro leaves and avocado slices.