Spiced Black Bean and Avocado Bowl
A hearty lunch bowl of cumin-spiced black beans over cauliflower rice with avocado, lime, and fresh cilantro.

Total
25 min
Prep
10 min
Cook
15 min
Serves
1
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Recipe serves 1
Ingredients
- 3/4 cup cup black beans
- 1 1/2 cups cup cauliflower rice
- 1/2 avocado
- 1 tbsp tbsp olive oil
- 1/2 tsp tsp cumin
- 1/2 tsp tsp smoked paprika
- 1 clove garlic
- 1/2 lime
- 2 tbsp tbsp fresh cilantro(optional)
- 1/4 tsp tsp salt
Instructions
- 1
Heat olive oil in a skillet over medium heat; sauté minced garlic 30 seconds.
- 2
Add drained black beans, cumin, smoked paprika, and salt; cook 5-6 minutes, mashing a few beans lightly.
- 3
In another pan, sauté cauliflower rice 4-5 minutes until tender; season with salt and a squeeze of lime.
- 4
Assemble bowl: cauliflower rice base, spiced beans, sliced avocado, cilantro, and remaining lime juice.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 17 g |
| Carbohydrate | 42 g |
| Fat | 26 g |
| Fiber | 18 g |
| Sugar | 4 g |
| Sodium | 520 mg |
Goes well with this
Mexican dishes that round out the meal.

Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.

Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.

Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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