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If you're looking for a vibrant and flavorful dish that tantalizes the taste buds while keeping health in mind, the Spicy Hatch Chili Cauliflower Rice Bowl is an ideal choice. This recipe marries the unique, smoky flavor of Hatch green chiles with the nutritional powerhouse that is cauliflower rice, creating a bowl that is not only satisfying but also a feast for the senses. Whether you're seeking a quick weeknight dinner or a meal prep option for the week ahead, this dish delivers on all fronts—taste, nutrition, and ease of preparation.

Hatch Chili Cauliflower Rice Bowl

Discover the Spicy Hatch Chili Cauliflower Rice Bowl, a vibrant and nutritious dish perfect for any meal. This recipe combines the unique smoky flavor of Hatch green chiles with cauliflower rice, offering a low-carb, gluten-free alternative to traditional grains. Packed with essential vitamins and rich in flavor, it’s ideal for quick dinners or meal prep. Enjoy a satisfying bowl that's both inviting and healthy, catering to various dietary preferences.
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Ingredients
  

1 large head of cauliflower (or 1 package of pre-riced cauliflower)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups Hatch green chiles, roasted, peeled, and chopped (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 avocado, diced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare the Cauliflower Rice: If using a whole cauliflower, remove the leaves and stem, then chop it into florets. Using a food processor, pulse the florets until they resemble rice grains. Alternatively, use a package of pre-riced cauliflower.

    Cook the Cauliflower Rice: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the riced cauliflower and sauté for about 5-7 minutes, stirring occasionally, until tender and slightly golden. Season with salt and pepper. Remove from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the Chilies and Spices: Stir in the chopped Hatch green chiles, ground cumin, smoked paprika, and chili powder. Cook for another 3-4 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

          Mix in Beans and Corn: Add the black beans and corn to the skillet, stirring gently until heated through. Combine this mixture with the cooked cauliflower rice, mixing well to ensure everything is evenly distributed.

            Assemble the Bowls: Divide the mixture between serving bowls. Top each bowl with diced avocado and garnish with fresh cilantro.

              Serve: Squeeze fresh lime juice over the top before enjoying.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings