Sponsored by Green Giant Fresh.
Burrito lovers, meet your new favorite healthy swap – Cauliflower Burrito Bowl Skillet.
Lower in carbs, higher in nutrition, this deconstructed burrito is a great way to satisfy your cravings for less calories. This meal is packed with better-for-you veggie nutrients like fiber and vitamin C along with amazing flavor – you won’t want to share!
Cauliflower is a fiber and vitamin C powerhouse! Here is what is so good about these key nutrients:
Soluble fiber attracts water and turns to gel during digestion. This helps slow digestion and keeps you feeling satiated longer, thereby aiding weight management. Some types of soluble fiber may even help lower your risk of heart disease by preventing cholesterol from being absorbed.
Insoluble fiber supports digestion and elimination by helping food pass quickly and seamlessly though the digestive tract.
Vitamin C is an antioxidant that helps protect cells against the effects of free radicals and therefore may help protect against heart disease and certain types of cancers. Free radicals are produced through normal metabolism and outside factors like smoking and pollution. Vitamin C is also important for the production of collagen, the most abundant protein in the body, and absorption of iron from plant-based foods.
For the base of this skillet, I used Green Giant Fresh’s Burrito Bowl, which is one of their NEW Vegetable Meal Bowls. The bowls are low in calories, high in vitamins, minerals and filling fiber. The Burrito Bowl is made with cauliflower crumbles and a flavorful ancho-chipotle pepper black bean sauce that brings this whole skillet together. What is great about the Burrito Bowl is that it is the perfect canvas for proteins and extra veggies that help build a complete meal with added staying power.
Even though this skillet is vegetarian, feel free to personalize with your protein of choice like chicken, turkey or beef. If you love this recipe and end up making it all the time (like me), you can even experiment with different proteins and veggies each week. That way, you never get bored, can experiment with different flavor profiles, and you get a wider range of nutrients that your body needs.
If you make this, be sure to tag me and @greengiantfresh on Instagram!
- 2 Green Giant Fresh Burrito Bowls
- 1 can black beans, cooked
- 1 can diced tomatoes, drained
- 1/4 cup shredded cheese
- 1/4 cup jalapeno, sliced
- 1/2 onion, diced
- 1/2 cup guacamole
- 1 tbsp avocado oil
- 2 tbsp cilantro, minced
- fresh cilantro for garnish
- 1 tsp garlic
- 1/2 tsp paprika
- Set oven to broil.
- Microwave both Green Giant Fresh Burrito Bowls according to instructions and mix in the sauce it comes with.
- Warm oil in a small cast iron skillet over medium heat.
- Transfer both burrito bowls to the skillet and add in diced tomato, black beans, minced cilantro, onion, jalapeno and seasonings. Stir to combine and cook for together for about 3-5 minutes.
- Top skillet with cheese and transfer to the oven. Bake for 2 minutes or until cheese has melted.
- Top skillet with jalapeno, guacamole and fresh cilantro.
Tune in to CBS WSPA this week for my National Nutrition Month round up!
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