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)
- 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.
- 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 🙂