Burrito Bowls
31g CARB
Serves 6
Hands On 35 min.
Total 1 hr.
- 4 cups cauliflower florets
- 3 Tbsp. canola oil
- ½ tsp. salt
- 1 lb. lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite-size strips
- 1 Tbsp. reduced-sodium taco seasoning mix
- Nonstick cooking spray
- 1 medium poblano pepper, cut into thin bite-size strips (tip)
- 2 cups frozen whole kernel corn, thawed
- 1 cup canned reduced-sodium black beans, rinsed and drained
- 1 lime
- 1 medium avocado, halved, seeded, and peeled
- 5 cups shredded romaine lettuce
- 1 cup refrigerated pico de gallo
- ¼ cup shredded reduced-fat Mexican-style four-cheese blend (1 oz.)
- Lime wedges and/or snipped fresh cilantro (optional)
1. Preheat oven to 425°F. Place cauliflower in a food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. (If necessary, process cauliflower in batches.) Transfer cauliflower to a foil-lined 15×10-inch baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with ¼ tsp. of the salt; toss to coat. Spread cauliflower in an even layer in the pan. Roast, uncovered, 25 minutes or until lightly charred, stirring once.
2. Meanwhile, in a bowl toss together pork strips, 2 tsp. of the taco seasoning, and the remaining ¼ tsp. salt. Coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Cook pork and poblano pepper in hot skillet 4 to 6 minutes or just until pork is slightly pink, stirring occasionally. Reduce heat to medium-low. Add corn and beans; cook 2 minutes or until heated through.
3. Remove ½ tsp. zest and squeeze 3 Tbsp. juice from lime. In a bowl mash together avocado and lime zest. In another bowl whisk together the remaining 2 Tbsp. oil, 1 tsp. taco seasoning, and the lime juice.
4. Divide lettuce among six bowls. Top with cauliflower and pork mixture. Spoon avocado mixture into centers of bowls. Top with pico de gallo and cheese. Drizzle with lime juice mixture. If desired, serve with lime wedges and/or cilantro.
PER SERVING (1 bowl each) cal 334, fat 15 g (2 g sat. fat), chol 45 mg, sodium 604 mg, carb 31 g (7 g fiber, 6 g sugars), pro 26 g
