Copycat Cauliflower Rice Bowl with Cilantro

Name: Copycat Cauliflower Rice Bowl with Cilantro
Total time: 25
Yield: 4
Ingredients: 2 (10 ounce) packages frozen riced cauliflower; ¼ cup chopped cilantro; 2 tablespoons lime juice; salt and ground black pepper to taste; 1 pound cooked pork roast, shredded; ½ (15.25 ounce) can whole kernel corn, drained; ½ (15 ounce) can black beans, rinsed and drained; ¼ cup shredded Cheddar cheese; 1/4 cup Mexican crema con sal; ¼ cup salsa; ¼ cup cilantro ranch dressing; 1 avocado, sliced, or to taste; 1 medium lime, cut into wedges

Recipe by thedailygourmet from allrecipes.com

Dinner,Lunch 25 Mins.

Ingredients

4 servings

•

2 (10 ounce) packages frozen riced cauliflower
•

¼ cup chopped cilantro
•

2 tablespoons lime juice
•

salt and ground black pepper to taste
•

1 pound cooked pork roast, shredded
•

½ (15.25 ounce) can whole kernel corn, drained
•

½ (15 ounce) can black beans, rinsed and drained

•

¼ cup shredded Cheddar cheese
•

1/4 cup Mexican crema con sal
•

¼ cup salsa
•

¼ cup cilantro ranch dressing
•

1 avocado, sliced, or to taste
•

1 medium lime, cut into wedges

Instructions

Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.