Hatch Chili Cauliflower Rice Bowl

In recent years, cauliflower rice has surged in popularity as a healthy alternative to traditional grains. This versatile ingredient has captivated the attention of health enthusiasts and food lovers alike, offering a low-carb, gluten-free option that doesn't compromise on taste. As more people seek nutritious meal options without sacrificing flavor, cauliflower rice emerges as a staple in kitchens around the world. With its mild taste and ability to absorb flavors, cauliflower rice serves as the perfect base for a myriad of delicious dishes, including our featured recipe: the Spicy Hatch Chili Cauliflower Rice Bowl.

Discover the vibrant flavors of the Spicy Hatch Chili Cauliflower Rice Bowl, a nutritious and delicious meal that's perfect for any occasion. This recipe combines riced cauliflower with the unique taste of Hatch chiles, along with black beans, corn, and spices. Low in carbs and high in fiber, it's a great choice for anyone looking to maintain a healthy diet without sacrificing flavor. Perfect for meal prep or a quick weeknight dinner, this bowl is customizable to suit your taste!

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Ingredients

1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups fresh Hatch chiles, roasted, peeled, and chopped (or canned Hatch chiles)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon sea salt (or to taste)

½ teaspoon black pepper

1 can (15 ounces) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Crumbled feta or queso fresco (optional, for serving)

Instructions

Prepare the Cauliflower Rice: If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Set aside.

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onions and cook for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute, until fragrant.

Add Hatch Chiles: Incorporate the roasted and chopped Hatch chiles into the skillet. Sauté for about 2-3 minutes, allowing the flavors to meld.

Season the Mixture: Stir in cumin, smoked paprika, salt, and black pepper. Combine well and let it cook for another minute.

Mix in Cauliflower Rice: Add the riced cauliflower to the skillet, stirring to combine with the chile mixture. Cook for about 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.

Incorporate Black Beans & Corn: Gently fold in the black beans and corn, allowing them to heat through in the skillet for an additional 2-3 minutes.

Finish with Lime Juice: Remove the skillet from the heat, then squeeze fresh lime juice over the mixture. Stir to distribute the flavors.

Serve: Spoon the chili cauliflower rice mixture into bowls. Garnish with chopped cilantro, avocado slices, and crumbled feta or queso fresco if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings