Let’s Make a Rice Burrito Bowl with Avocado!

The Fellowship’s own Rachel Katzman gives us another tasty recipe using one of Israel’s favourite crops: avocadoes!

Prep time: 20 minutes
Total time: 30 minutes
(Serves 2-4 people)

Ingredients

• 1 bag of frozen or fresh cauliflower rice. You can find frozen bags freshly chopped at local grocery stores (or you can use kosher pre-checked cauliflower and chop in your food processor)
• 2 cups of nacho cheese dip
• 1/4 tsp. of salt
• 1/4 tsp. of pepper
• 1/4 tsp. of cumin
• 1-2 avocados, peeled and chopped into cubes
• 1/2 cup of salsa, or chopped tomatoes and onions
• 1 handful of fresh chopped cilantro
• 1 fresh lime, cut into wedges

Optional: refried beans, sour cream (or Greek yogurt), Mexican cheese blend (or any of your favourites), pickled jalapeño peppers

Directions

Sauté the cauliflower in a hot skillet for about 5 minutes until cooked through but still "al dente" (you don't want mushy cauliflower).

Season with salt and pepper and cumin.

With 1 minute of cooking left, add in the nacho cheese sauce (or cheese of your choice).

If using beans, add to the bottom of a big bowl, top with the cauliflower rice.

Add the fixings on top - salsa, avocado, sour cream, cilantro, jalapeños, maybe add crumbled up tortilla chips, or tostadas. Whatever you like!

Squeeze lime juice over the burrito bowl and serve (it's delicious cold but even better when the rice is still hot)!

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