About
This low carb bowl is packed with classic burrito flavors, low carb veggies and a hearty helping of healthy fats.
This is a great lunchtime salad option for sharing or serving as individual portions.
Ingredients
- 2 large leaf iceberg lettuce
- 2 tablespoon olive oil
- 1 ½ tablespoon sour cream
- 1 each avocado
- 1 medium – 2 3/5" diameter tomato
- 1 large – 1" to 1 1/4" diameter radish
- 1 large scallions
- 1 tablespoon cilantro
- 1 cup cauliflower rice
- 1 clove garlic
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon red pepper (cayenne), ground
- 1 teaspoon cumin, ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano, dried
- 1 tablespoon tomato puree
- ⅓ cup vegetable broth, bouillon or consomme
- ¼ cup, grated cheddar cheese
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- To prepare the rice, heat a tablespoon of olive oil in a medium saucepan over a low heat. Finely chop the garlic and add to the pan, sweating gently until tender.
- Add the cauliflower rice and stir well. Cook for a minute to soften a little.
- Add the tomato purée and the dried herbs and spices. Stir well.
- Add the stock and mix well. Bring to a simmer and cook for 5 minutes until the liquid has evaporated.
- Remove from the heat and stir through the grated cheddar.
- Dice the tomato, scallion and radish and add to a small bowl. Season with a little salt and pepper and add the remaining olive oil and a tablespoon of chopped cilantro. Stir together.
- Arrange the two lettuce leaves in serving bowls.
- Divide the rice and tomato salsa between the serving bowls. Slice the avocado and add to the bowls.
- Serve with sour cream and optionally a wedge of lime.
Nutrition Facts
- Servings: 2
- Calories: 361.6kcal/1501.5kJ (per serving)
- Fat: 31.8g (per serving)
- Carbs: 16.7g (per serving)
- Protein: 7.7g (per serving)
