Easy Copycat Cauliflower Rice Bowl Recipe with Cilantro

Ingredients

• 2 (10 ounce) packages frozen riced cauliflower
• 0.25 cup chopped cilantro
• 2 tablespoons lime juice
• salt and ground black pepper to taste
• 1 pound cooked pork roast, shredded
• 0.5 (15.25 ounce) can whole kernel corn, drained
• 0.5 (15 ounce) can black beans, rinsed and drained
• 0.25 cup shredded Cheddar cheese
• 0.25 cup Mexican crema con sal
• 0.25 cup salsa
• 0.25 cup cilantro ranch dressing
• 1 avocado, sliced, or to taste
• 1 medium lime, cut into wedges

Instructions

1. Steam the cauliflower rice according to package directions, about 6 minutes. Once cooked, transfer to a large bowl and mix in cilantro, lime juice, salt, and pepper. Cover and set aside.
2. In a pan on the stovetop, heat the cooked shredded pork until warmed through, approximately 3 to 5 minutes.
3. Combine corn and beans in a microwave-safe bowl. Microwave until heated, about 2 minutes.
4. Assemble the bowls with 5 ounces of cilantro-lime cauliflower rice. Top with 4 ounces of pork, black beans, and corn. Add 1 tablespoon each of salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing. Garnish with sliced avocado and lime wedges.

Nutrition

• Calories: 487 kcal
• Fat Content: 23 g
• Fiber Content: 12 g
• Sugar Content: 4 g
• Sodium Content: 751 mg
• Protein Content: 41 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g