Cauliflower Rice, Beans & Sausage
This quick and simple dish can be easily modified to your favorite flavor profiles or what you have available in your refrigerator or pantry. Pick seasonal vegetables or swap out the riced cauliflower for a whole grains like quinoa or brown rice.
Stock your pantry with whole grains for an easy base to your recipes with a healthy twist. Keep vegetable broth on hand as a sub for oil when you sauté. Your heart will thank you.
Add additional flavor with sauces like hot sauce, coco aminos (similar to soy sauce without the soy & lower in sodium), or even a twist of lemon or lime.
Double the recipe and freeze a batch for a quick weeknight dinner.
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Serves: 2
Time: 25 minutes
Ingredients
2 1/2 cups Cauliflower Rice
6 ozs Veggie Sausage (sliced)
1 Red Bell Pepper (chopped)
1 Garlic (cloves, minced)
1 cup Red Kidney Beans (Drained & Rinsed)
1/4 cup Organic Vegetable Broth
1/8 tsp Sea Salt
2 stalks Green Onion (chopped)
Directions
Heat a skillet over medium heat. Add the cauliflower rice and sauté for 5 to 7 minutes. Remove and set aside.
Add the veggie sausage to the same pan and cook 3 to 4 minutes until browned.
Add the bell pepper and cook for 3 minutes. Add the garlic and cook for 1 minute more. Then add the kidney beans, vegetable broth and sea salt.
Stir and cover. Let it simmer for 4 to 5 minutes.
Add the cauliflower rice to a plate and top with the sausage and bean mixture. Garnish with green onions. Serve and enjoy!
Serving
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Use a spicy Italian veggie sausage or add chili flakes or additional spices instead.
Cauliflower Rice: use fresh or frozen riced cauliflower or make your own using a grater or food processor
More Veggies: use your favorite veggies. I used spinach instead of the red pepper.
Other Beans: swap out the kidney beans for your favorite legumes like black, navy, pinto beans or I used my favorite CHICKPEAS!
No Riced Cauliflower: prepare quinoa or brown rice as a substitute.
Nutrition Facts
