Black Beans and Cauliflower Rice Bowl

Black Beans and Cauliflower Rice Bowl

Each head of cauliflower will give you 3-4 servings. After shredding, store the leftovers in the freezer. 

This easy lunch with pack well, tastes great hot or cold.



For 4 people ()


  • 1 head of cauliflower, cut into quarters
  • 1 tablespoon(s) organic coconut oil
  • 3 scallions, minced
  • 1 garlic clove, minced
  • 1/2 teaspoon(s) cumin
  • 1 pinch of unrefined sea salt
  • 2 ripe avocados, cut in half and flesh removed
  • 1 small head kale, de-stemmed and shredded
  • 3 tablespoon(s) cilantro, cleaned and chopped
  • 1 tablespoon(s) lime juice, about the juice of one lime
  • 1 can of organic black beans, vegetarian
  • 1/4 wedge of lime*optional
Preparation time
Cooking time

Black Beans and Cauliflower Rice Bowl Directions

  1. Shred 1/4 of the head of cauliflower in a food processor, should make about 2 cups.
  2. Heat a large saute pan or soup pot, add the oil. Add the cauliflower, scallions, garlic, and cumin. Cook for 3-5 minutes. Unrefined sea salt to taste.
  3. Guacamole: Blanch the kale first. Boil water in a soup pot, add the shredded kale for 1 minute. Remove from heat and strain out the water. Run the kale under cold water and drain well. Mash the avocados, kale, cilantro, and lime together.
  4. Black beans: Rinse can of black beans and drain. 
  5. Make a plate of cauliflower rice, black beans, and guacamole. Squeeze lime wedge over plate. Enjoy!

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)

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