Mouthwatering Mexican Vegan Dinner: Colorful Cauliflower Rice Bowl with Chipotle-Lime Cashew Crema & Black Beans

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large head cauliflower, riced 2 tbsp olive oil 1 can (15 oz) black beans, drained and rinsed 1 cup fresh or frozen corn kernels 1 small red bell pepper, diced 1 small red onion, finely chopped 1 avocado, sliced Salt and pepper to taste Fresh cilantro leaves, for garnish Chipotle
• Lime Cashew Crema: 1 cup raw cashews, soaked overnight 2 tbsp lime juice 1 chipotle pepper in adobo sauce 1/4 cup water Salt to taste

Instructions

1. Prepare the cauliflower rice by pulsing it in a food processor until it resembles rice grains. Heat 1 tbsp of olive oil in a large skillet over medium high heat, add the riced cauliflower and season with salt and pepper. Sauté for 5 minutes or until tender. Transfer to a bowl and set aside. In the same skillet, heat another tablespoon of olive oil and sauté the black beans, corn kernels, red bell pepper, and onion for about 4 5 minutes or until vegetables are softened. Season with salt and pepper. For the Chipotle Lime Cashew Crema: blend soaked cashews, lime juice, chipotle pepper, adobo sauce, and water in a high speed blender until smooth and creamy. Taste and adjust seasoning as needed. Assemble the bowls by dividing the cauliflower rice among four bowls. Top with sautéed beans and vegetables, a dollop of Chipotle Lime Cashew Crema, avocado slices, and fresh cilantro leaves. Serve immediately.

Chef’s Insight

To enhance the smoky flavors in this dish, you can toast the cashews before blending them for the crema.

Notes

Feel free to add more vegetables or protein sources like grilled tofu or tempeh for a more substantial meal.