We lightened up this burrito bowl recipe by trading carb-heavy white rice for cauliflower rice. You'll barely notice the difference when you pile your mexican bowl high with colorful, flavorful toppings.
1 pound Lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite size strips
1 tablespoon Reduced sodium taco seasoning mix
Nonstick cooking spray
1 Medium poblano pepper, cut into thin bite size strips
2 cup Frozen whole kernel corn, thawed
1 cup Canned reduced sodium black beans, rinsed and drained
1 Lime
1 Medium avocado, halved, pitted, and peeled
5 cup Shredded romaine lettuce
1 cup Refrigerated pico de gallo
0.25 cup Shredded reduced fat mexican style four cheese blend
Lime wedges and/or chopped fresh cilantro
Nutrition value
291
calories per serving
15 g Fat23 g Protein15 g Carbs10 g FiberOther
Current Totals
15 g Fat
23 g Protein
15 g Carbs
10 g Fiber
MacroNutrients
Carbs
15 g
Protein
23 g
Fiber
10 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
162 mg
Iron
6 mg
Vitamin A
1611 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
128 mcg
Vitamin B12
0 mcg
Vitamin C
74 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
113 mg
Manganese
1 mg
Phosphorus
247 mg
Selenium
22 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment