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As many of you know I have been on my vegan journey for the last 60 days. It truly has been one of the best decisions I ever made. If you watch my stories, you know I have been enjoying the process and playing more and more with recipes that are plant based! 

When I cook, I like to incorporate ingredients that are high quality without all of the additives. This plant based recipe I’m sharing does just that. It’s great to make for those of you who are health/ingredients conscious when selecting your meals. The recipe is a Vegan Spicy Mexican Riced Cauliflower Bowl!

Some of the ingredients include riced cauliflower, jalapeños, bell peppers, and the star of the dish is to top it with Green Mountain Gringo® Medium Salsa. What I like about Green Mountain Gringo® products is that they are known for providing delectable products with genuinely clean ingredient shown right on the label. They invite consumers that want to eat healthy and delicious foods, to “Check Out Our Backside.” Now that’s what I call transparency! You can utilize the Green Mountain Gringo® Locator to find a store nearest you.

Let’s get into this recipe!

Vegan Spicy Mexican Riced Cauliflower Bowl

Serving Size:

2

Time:

20

Difficulty:

Easy

Ingredients

• 1 Jar Green Mountain Gringo® Medium Salsa.
• 1 Bags of Frozen Rice Cauliflower 12 oz
• Trio Bell Peppers (Choose which colors you prefer)
• 1/4 White Onion
• 1/2 Diced Jalapeño
• 4 Tablespoons of Extra Virgin Olive Oil
• 1 Tablespoon of Minced Garlic
• Cumin
• Pink Himalayan Salt
• Black Pepper
• Chilli Powder
• Cayenne Pepper
• Optional: Garnishments of Avocado, Lime, Cilantro

Directions

1. After you have cleaned your veggies, chop them up diced style. Leave a portion of the bell peppers to cut up into strips.

2. Saute the diced veggies in 2 tablespoons of olive oil with the minced garlic until they start to soften. Then add in the bag of frozen riced cauliflower.

3. Add in spices to your liking. I’d go light on the cayenne because the fresh jalapeño provided quite a kick to this dish.

4. While the cauliflower medley cooks, use the other 2 tablespoons of EVOO and sauteed the sliced veggies.

5. Once its all cooked put it in a bowl and top with Green Mountain Gringo® Medium Salsa. Optional garnishments of avocado, a squeeze of lime and cilantro will take this meal to another level!

This is a quick and easy meal to try throughout the week. Let me know how you like it!