A while back I came across the idea of cauliflower rice. At first I was a bit skeptical, but after the first time I tried it, I knew it would be an instant hit. I've made it several times now and somehow it just never manages to make it here, for one reason or another.

I knew that I wanted to make the cauliflower rice to go in some sort of taco bowl, but wasn't exactly sure where I wanted to go with it beyond that. Then I remember that I had made this green goddess dressing a while back, and absolutely fell in love with it. I kept trying to think of other ways in which to use it and finally came to the conclusion that the most of the ingredients in it would make for a perfect cilantro lime avocado dressing.

Aha! Perfect to go with my cauliflower rice bowl!

Once I had some of the basics nailed down, I let my local produce for the week speak for me and I ended up with a veggie-full bowl of wonderfulness.

I had noticed that my bowl was headed in a vegan direction, so I made a few more minor adjustments to my cilantro lime avocado dressing to keep with the theme. The end result was pretty spectacular.

If this his how vegans eat, well sign me up! Good stuff, I tell you. GOOD stuff.

This bowl is packed with bright bold flavors and enough veggies, fiber, and protein to keep you powered on through the rest of your day; whether you eat it at lunch or dinner!

If you're not stone set on this being vegan but maybe still like the thought of a nice vegetarian meal, feel free to make the suggested swaps for regular mayonnaise and yogurt. I'm telling you, you won't miss the fact that there is no meat in this taco bowl. You may not even notice at all.

And even if you do notice, you won't care because it just tastes that great!

This recipe definitely makes for some nicely portioned taco bowls that are perfectly bright and colorful. They say you're supposed to eat the rainbow and portion control is definitely something that we all need to practice in our daily life.

Since February is coming to a close, and February is American heart health month, I thought I would share this info-graphic with you all.

Heart diseases is the #1 leading cause of death in the United States and we all likely know someone in our lives that has been affected by heart disease. Know your body, know your food, and know your medications to maintain hearth health!

Vegan Cauliflower Rice Taco Bowls
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Bowl • Calories: 263.9 • Fat: 12.7 g • Carb: 35.3 g • Fiber: 9.7 g • Protein: 9.9 g • Sugar: 7.5 g • Sodium: 260.7 mg

Ingredients:
Cilantro & Lime Avocado Dressing:
1/3 C. Avocado
1/4 C. Green Onion
2 Tbsp. Fresh Cilantro
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Fresh Lime Juice
2 Tbsp. Eggless Mayonnaise (or Light Mayo if not Vegan.)
2 Tbsp. Dairy Free Greek Yogurt (or Fat Free Yogurt if not Vegan.)
2 Tbsp. Water (If needed.)
1 Garlic Clove
Salt & Pepper to Taste

Cauliflower Rice Bowls:
1 Medium Head Cauliflower, Grated
1 Portabello Mushroom Cap, Sliced
1 C. 'No Salt' Black Beans, Drained & Rinsed (I actually used homemade beans.)
1 C. Frozen Corn, Thawed
1/2 C. Fresh Pico
Salt & Pepper to Taste

Directions:

Place the ingredients for the dressing to a blender or food processor and blend until well combined.

Set the dressing aside in the fridge to chill while preparing the rest of the ingredients.

Remove the florets from the head of cauliflower and either grate (using a cheese grater) or shred in a food processor to get that nice 'rice' texture.

Season the cauliflower with salt and pepper and place in a microwave safe bowl, cover with a paper towel and microwave for 2-3 minutes or until steamed and hot.

Lightly coat the inside of a skillet with non-stick cooking spray and place the mushroom, beans, and corn into it. Heat over medium-high heat until all veggies are cooked and tender.

I made this bowl for one today, so your skillet will be a lot more full than mine is as pictured above!

Divide the cauliflower rice and the veggies evenly among bowls.