Burrito Bowls Recipe
Recipe By Better Homes and Gardens
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.
4.9
20 Rating -
Rate
Non Vegdiet
58minstotal
35minsPrep
23minsCook
58m.total
35m.Prep
23m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Burrito Bowls Recipe
- 0.67 cup Cauliflower florets
- 1/2 tablespoon Canola oil
- 0.08 teaspoon Salt
- 0.17 pound Lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite size strips
- 0.17 tablespoon Reduced sodium taco seasoning mix
- As required Nonstick cooking spray
- 0.17 Medium poblano pepper, cut into thin bite size strips
- 0.33 cup Frozen whole kernel corn, thawed
- 0.17 cup Canned reduced sodium black beans, rinsed and drained
- 0.17 Lime
- 0.17 Medium avocado, halved, pitted, and peeled
- 0.83 cup Shredded romaine lettuce
- 0.17 cup Refrigerated pico de gallo
- 1/25 cup Shredded reduced fat mexican style four cheese blend
- As required Lime wedges and/or chopped fresh cilantro
Nutrition
value
value
291
calories per serving
15 g Fat23 g Protein15 g Carbs10 g FiberOther
Current Totals
- Fat15g
- Protein23g
- Carbs15g
- Fiber10g
MacroNutrients
- Carbs15g
- Protein23g
- Fiber10g
Fats
- Fat15g
Vitamins & Minerals
- Calcium162mg
- Iron6mg
- Vitamin A1611mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9128mcg
- Vitamin B120mcg
- Vitamin C74mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium113mg
- Manganese< 1mg
- Phosphorus247mg
- Selenium22mcg
- Zinc2mg
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
Recipe By Better Homes and Gardens