Made With Riced Cauliflower
Carbs
15g
Time
30 mins
Calories
330
Ingredients
- 3 packs of Fullgreen Cauliflower Rice (600g / 21oz)
- 1 Red Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 500g / 1lb of 5% Fat Beef Mince (or plant-based alternative)
- 3 tsp Chipotle Chilli paste
- 2 Sweetcorn Cobs
- 1 tbsp Tomato Paste
- 1 tin of Chopped Tomatoes (400g / 14oz)
- 220g / 7oz of Cherry Tomatoes, coarsely chopped
- 2 Avocados, sliced
- 2 Salad Onions, sliced
- Juice of 1 Lime
- 4-6 tbsp of Low Fat Soured Cream (optional)
- Shredded Cheese (optional)
- 15g / 0.5oz of fresh Cilantro, roughly chopped
- 2 tsp of Paprika
- 1 tbsp Olive Oil
- Salt & Pepper
Method
- 1 Heat 2 tbsp of Oil in a large skillet and fry the Onion and Garlic for 2-3 mins over a medium-high heat, stirring regularly
- 2 When the Onions and Garlic have softened, add the beef and break it up so it cooks evenly.
- 3 Add the Tinned Tomatoes, Chipotle Paste, Tomato Paste and Paprika. Then bring it to a gentle simmer for 20 mins.
- 4 Meanwhile, coarsely chop the Cherry Tomatoes and finely chop some fresh Cilantro and Salad Onions. Combine these in a small bowl with a little Oil and plenty of Lime Juice, Salt and Pepper. Then set it aside.
- 5 Slice the Avos, squeeze Lime Juice over them and set these aside also.
- 6 Slice the Corn Kernels off the cob and sear in a small skillet - over a high heat with a little oil. Cook them until they char - just a little!
- 7 Now it's time to build those bowls!
- 8 Divide three packs of Cauli Rice between 6 bowls, then top with the Chilli Beef, Tomato Salsa, charred Sweetcorn and Avocado slices.
- 9 Serve with a dollop of Soured Cream and some shredded Cheese, if you fancy. Scatter a little extra Cilantro over the top as a garnish
- 10 Enjoy!!
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