Pour into bowls and let everyone top their own with shredded cheddar cheese, lettuce, sour cream, avocado slices, tomatoes, salsa, or tortilla chips. Or if you’re me, a little bit of all of the toppings.
One of the reasons I love this meal is that you can make a big batch and have meals ready for the rest of the week for an easy lunch.
With my family of seven that’s incredibly helpful to get meal prepping done at the beginning of the week so when things get hectic midweek with soccer practices, I’m all set.
Green Giant has an entire new line of delicious products like the ones I used above, including veggie tots, riced veggies, mashed cauliflower, and roasted vegetables! Since they’re frozen they’re ready for you whenever you need them.
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Riced Cauliflower and Sweet Potato Beef Burrito Bowls
1/2large onion, chopped (about 1 cup)
1(1 oz) package taco seasoning (and water called for on package)
1(12 oz) bag frozen Green Giant Riced Cauliflower & Sweet Potato (or just Riced Cauliflower works)
1(15 oz) can black beans, rinsed and drained
1(10 oz) bag frozen Green Giant Roasted Corn
Toppings: shredded cheddar cheese, lettuce, sour cream, guacamole or avocado slices, tomato, salsa, or tortilla chips
In a large skillet brown the beef and onion. Add the garlic and cook for an additional minute. Drain.
Add the taco seasoning and water called for on the package and cook until liquid has reduced. Stir in the salsa, Green Giant Riced Cauliflower & Sweet Potato. and water. Simmer over medium heat until the cauliflower and sweet potato are cooked through adding additional water if need.
Stir in the black beans and corn and cook until heated through.