Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
1 pkg (9 oz each) Gardein® Seven Grain Crispy Tenders
1 bag (10 oz each) Birds Eye® Steamfresh Veggie Made™ Original Riced Cauliflower, cooked according to package directions
2 tablespoons Earth Balance® Vegan Buttery Sticks
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn, cooked according to package directions
1/2 cup chopped onion
1 can (15 oz each) black beans, drained, rinsed
1 pkg (1.25 oz each) taco seasoning mix
1/4 cup water
2 cups cherry tomatoes, halved
2 large avocados, pitted, peeled, and diced
1/4 cup fresh cilantro leaves
1 medium lime, cut into wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 57 mg | 6% |
| Carbohydrate | 58 g | 19% |
| Cholesterol | 0 | |
| Total Fat | 28 g | 44% |
| Iron | 4 mg | 22% |
| Calories | 541 kcal | 27% |
| Sodium | 1403 mg | 57% |
| Protein | 19 g | 38% |
| Saturated Fat | 5 g | 24% |
| Sugars | 10 g | 1% |
| Vitamin C | 31 mg | 51% |
Cook tenders according to package directions; once cooked thinly slice.
Meanwhile, melt Earth Balance 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.
Divide cauliflower mixture between bowls.
Evenly top with tomatoes, avocado and tenders. Garnish with cilantro and lime wedges.
Cauliflower Rice and Chick'n Burrito Bowl
