Oct 31, 2018 Black Bean and Cauliflower Rice Recipe

This recipe makes a great lunch or dinner for the entire family. Double the ingredient portions to make easy to pack leftovers for lunch!

Ingredients

  • 2 tbsp avocado oil (or grapeseed oil)
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1 tsp chipotle pepper (use more, if additional spice is desired)
  • salt and pepper, to taste
  • 2 cups fresh kale*
  • 5 small carrots, peeled and diced**
  • 2 tbsp salsa
  • 1 head of cauliflower, riced (approx. five cups riced) or buy ready-to-use cauliflower rice
  • 1 cup green peas**
  • 1 cup coconut milk (light)
  • 2 tbsp tamari (Gluten-free, less sodium Kikkoman)
  • 1 cup black beans (drain and rinse well, if canned)
  • 1/2 green onion, chopped
  • 2 tbsp fresh cilantro (or Chinese parsley)
*If using frozen kale, place in a colander and defrost for at least eight hours or overnight; or microwave. Using your hands, squeeze as much water out as possible and transfer to a medium bowl. Set aside.
**Use a bag of frozen peas and carrots for convenience.

Additional suggestions:
- To increase the amount of protein, add another protein source like crispy baked tofu, edamame, cooked lentils or chickpeas.
- To increase the amount of fat and add some crunch, serve it with diced avocado, chopped peanuts or cashews.
- Add on top of mixed greens or as a lettuce wrap.
- Incorporate already prepared Jasmine Brown Rice to add complex carbohydrates.

Directions

  1. Add avocado oil to a pan and bring to medium heat. Add garlic, chipotle pepper, salt, pepper, onion, kale and carrot.
  2. Saute, stirring often, for about five minutes, until everything starts to soften.
  3. Stir in salsa, add cauliflower and stir to mix.
  4. Add coconut milk and Tamari and stir to mix.
  5. Cook for about ten minutes, stirring frequently, until everything has softened and the carrots are getting tender.
  6. Stir in the green peas and black beans (rinse well first), let cook another minute or two.
  7. Serve immediately with chopped green onion and fresh cilantro.

Recipe inspired by runningonrealfood.com

Serving Information

Makes four large servings.