Serves: 3

Prep time: 15-20 min


1.5 cups frozen cauliflower rice (Trader Joe’s)

1 cup frozen edamame

1 cup black beans

1/3 cup frozen corn

Lime juice, black pepper, pink salt, cumin, chili powder

Pico de gallo (bought homemade from grocery)

Cilantro Avocado Sauce (get the recipe here)


  1. Heat about 1 T olive oil in skillet and sautee cauliflower rice, edamame, corn, and black beans until heated through. Season with lime juice, black pepper, pink salt, cumin, and chili powder.
  2. Serve over lettuce/spinach with pico de gallo and cilantro avocado sauce.

This is perfect for packing lunches on the go! Make it on Sunday and have 3 lunches for the week 🙂