California/Mexican Cauliflower Rice with Avocado and Kale

This seems like a lot of steps, but it's very easy and quick to put together. It can be prepped ahead of time; just add the avocado and egg at the end. To make it even easier, the cauliflower rice can be made ahead and refrigerated or frozen.

• Preparation Time: 45 mins
• Cooking Time: 23 mins
• Total Time: 1 hr 8 mins
• Calories: 325 Calories

Ingredients

• 2 eggs
• 1 tablespoon vegetable oil
• 1 pinch salt and ground black pepper to taste
• 1 (7 ounce) can chipotle peppers in adobo sauce
• ½ lime, juiced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 avocado, sliced
• 2 slices Cheddar cheese
• 2 green onions, chopped, or more to taste
• 1 head cauliflower, broken into florets
• 1 zucchini, halved and sliced
• 1 small bunch fresh cilantro, finely chopped
• 4 leaves Tuscan kale, stemmed and chopped

Recipe Instructions

Step 1

Place cauliflower florets in a food processor; pulse into rice-sized pieces.

Step 2

Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.

Step 3

Puree chipotle peppers in adobo in a small bowl with an immersion blender.

Step 4

Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.

Step 5

Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.

Step 6

Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.