1large bunch of fresh cilantro2 cups packed, leaves and stems
3/4cupolive oil
2garlic cloves
2tablespoonsrice vinegar
1tablespoonfresh lime juice
2teaspoonshoney
½teaspoonred pepper flakes
1teaspoonkosher salt
1/4teaspoonblack pepper
2-4tablespoonswaterif needed
Instructions
Mexican Cauliflower Rice: Add oil to a large skillet over medium heat. Once hot add onion and jalapeno and saute for 3 minutes until soft. Add all the spices and let them bloom for 2 minutes stirring constantly.
Add in tomato paste and stir so it coats the onions. Whisk in stock and increase heat to the high to bring to a boil for 3 minutes. Reduce heat back to medium and stir in cauliflower rice cook for 5-7 minutes or until liquid is cooked out, stirring occasionally.
Soy Chorizo: Add to oil to skillet over medium-high heat. When hot add chorizo and use a wooden spoon to break apart into crumbles while browning the meat.
Black Beans: Heat the black beans in a medium pot with spices until warm.
Eggs: Prepare the eggs the way you desire; scrambled, over easy, sunny side up, or poached.
Cilantro Lime Dressing: Add all ingredients (except water) to a blender and blend on high until smooth. Add water 1 tablespoon at a time until you reach your desired consistency.
To Assemble: Divide the cauliflower rice among 4 bowls (approx 1 cup). Layer an egg on top of the rice in each bowl. Divide ⅓ cup of each: soy chorizo, pico gallo, and black beans. Leave space for avocado slices. Garnish with fresh cilantro, a lime wedge, and drizzle on cilantro lime dressing.
To make keto breakfast burrito bowl use regular or chicken chorizo instead of soy chorizo.
To make vegan leave out the eggs and use vegetable broth in the cauliflower rice. Check the label on your soy chorizo to make sure it’s vegan. Trader Joe’s has great vegan chorizo!
Cilantro Lime Dressing: You don’t have to but I like to roughly chop the long stems of the cilantro so that the dressing does become stringy.
Cilantro Lime Dressing: if you use a blender it will be a smoother dressing and if you use a food processor it will be a bit more textured.
Homemade Pico De Gallo:
Ingredients
1 lb ripe tomatoes, diced small
½ small onion (⅓ cup), diced
1 jalapeno, diced fine
1 garlic clove, minced
¼ cup cilantro fresh, finely chopped
¼ cup lime juice (about 2 limes)
½ teaspoon kosher salt
½ teaspoon pepper or to taste
Instructions:Finely chop ingredients as instructed. In a large bowl toss everything until well combined. Cover and transfer to the fridge to chill for 10-15 minutes.