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Ingredients
- 2 tbsp coconut oil
- 1 cup cauliflower rice (you can buy this frozen to save time, or make your own by cutting 1 head of cauliflower into florets, and blending into “rice”)
- 1 tbsp coconut aminos
- 1 tsp organic taco seasoning (like Simply Organic brand)
- 1 tsp turmeric
- 1 pinch sea salt
- 1 tbsp freshly squeezed lime juice
- 1 red or yellow bell pepper , seeded and sliced
- 1/4 sweet yellow onion , sliced
- 1 tsp garlic powder
- 1/2 avocado , cubed
- 1/4 cup salsa
- 1 tbsp uncured bacon bits , optional (like Epic brand)
Ingredients
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Instructions
- Start by preheating a large skillet over medium heat with one tablespoon of the coconut oil.
- Add the cauliflower rice and cook for about 7 minutes and then add in the coconut aminos, taco seasoning, turmeric, and sea salt. Saute for another 3 minutes.
- Add the freshly squeezed lime juice, stir, and then set aside in a serving bowl.
- Add another tablespoon of coconut oil to the skillet, and add the bell peppers, onion, and garlic powder. Saute for about 5 minutes or until the vegetables are tender.
- Add the veggies to the serving bowl with the cauliflower rice and serve with the avocado and salsa, and top with the bacon bits. Enjoy!
I’ve always found cauliflower rice or mashed cauliflower pretty off-putting. Like stinky feet. So I might try substituting quinoa or another grain next time I make something similar. I really enjoyed the other flavors of this recipe though and felt satisfied and happy that I was making a good choice for my body. I made it my own by adding a small serving of roasted, seasoned diced sweet potatoes. I might also include black beans next time and leave out the bacon. I’d prefer this to be a vegetarian dish since it’s so veggie focused otherwise.
I really liked this recipe. It was so fresh and perfect for the summer. I replace the bacon bits by coconut chips with a few spices like paprika. It was delicious. I will go back to it in the future. 🙂