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Black Beans and Cauliflower Rice Bowl


20 minutes

4 servings


Each head of cauliflower will give you 3-4 servings. After shredding, store the leftovers in the freezer.
This easy lunch with pack well, tastes great hot or cold.

Black Beans and Cauliflower Rice Bowl


1 head of cauliflower, cut into quarters

1 tablespoon(s) organic coconut oil

3 scallions, minced

1 garlic clove, minced

1/2 teaspoon(s) cumin

1 pinch of unrefined sea salt

2 ripe avocados, cut in half and flesh removed

1 small head kale, de-stemmed and shredded

3 tablespoon(s) cilantro, cleaned and chopped

1 tablespoon(s) lime juice, about the juice of one lime

1 can of organic black beans, vegetarian

sea salt and pepper to taste

1/4 wedge of lime *optional


1. Shred 1/4 of the head of cauliflower in a food processor, should make about 2 cups.

2. Heat a large saute pan or soup pot, add the oil. Add the cauliflower, scallions, garlic, and cumin. Cook for 3-5 minutes. Unrefined sea salt to taste.

3. Guacamole: Blanch the kale first. Boil water in a soup pot, add the shredded kale for 1 minute. Remove from heat and strain out the water. Run the kale under cold water and drain well. Mash the avocados, kale, cilantro, and lime together. Add sea salt and pepper to taste.

4. Black beans: Rinse can of black beans and drain.

5. Make a plate of cauliflower rice, black beans, and guacamole. Squeeze lime wedge over plate. Enjoy!

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