Cauliflower Rice and Chick'n Burrito Bowl

Cauliflower Rice & Chick’n Burrito Bowls

yield: 4


Cauliflower Rice & Chick’n Burrito Bowls

hungry for more?

ingredients

  • 1 package Gardein™ 7 Grain Chick'n Tenders
  • 1 bag Birds Eye® Veggie Made™ Riced Cauliflower, cooked according to package directions
  • 2 Tbsp. Earth Balance® Organic Whipped or Original Buttery Spread
  • 1 package Birds Eye® Steamfresh Sweet Corn, cooked according to package directions
  • 1/2 cupchopped onions
  • I canblack beans, rinsed and drained
  • 1 package (1 oz.)taco seasoning
  • 1/4 cup water
  • 2 cups cherry tomatoes, halved
  • 2 avocados, pitted, peeled and diced
  • cilantro leaves (optional)
  • 1 lime cut into wedges (optional)

Cauliflower Rice & Chick’n Burrito Bowls

preparation

  1. Cook tenders according to package directions; once cooked thinly slice.
  2. Meanwhile, melt buttery spread in large skillet and cook corn and onion, stirring occasionally, 5 minutes or until toasted. Stir in black beans, prepared cauliflower, taco seasoning and ¼ cup water. Cook, stirring frequently, 2 to 3 minutes or until seasoning is well combined.
  3. Divide cauliflower mixture between bowls
  4. Evenly top with tomatoes, avocado and tenders. Garnish with cilantro and lime wedges.