MAKES 3-4 BURRITO’S
Ingredients
Cauliflower Rice: PLEASE SEE RECIPE ON THIS SITE
Guacamole:
2 ripe avocadoes
2 cloves garlic, minced
1 lime, juiced
2 tablespoons red onion, chopped
1 jalapeno, seeded and chopped
1 roma tomato, seeded and diced
1 tablespoon fresh coriander, chopped
Salt to taste
To Make the Guacamole:
Peel and pit the avocados and place them in a bowl.
Add the lime juice, garlic, onion, jalapino, and mash with a fork or chop with a knife (to leave the guacamole chunky, use a knife to chop everything together).
Add the chopped tomato and cilantro and fold into the guacamole.
To make awesome burrito bowls:
Salsa:
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1⁄2 cup cilantro leaf, chopped (or more to taste!)
2 -3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
Burrito Bowls:
1 14-ounce can garbanzo beans
1 corn cob, cooked and kernels removed
Guacamole
Cauliflower Rice
Salsa
Coriander for serving
To make burrito bowls:
Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot.
Steam the corn cob about 5 to 8 minutes. When it’s cool enough to handle, carefully remove the kernels using a knife.
Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add salsa and guacamole and enjoy!