chipotle lime cauliflower tacos

 Chipotle Lime Cauliflower Taco Bowls

Need

• ¼ cup lime juice (from about 2 limes) 

• 1-2 tablespoons chopped chipotles in adobo sauce (see Tip)

• 1 tablespoon honey

• 2 cloves garlic

• ½ teaspoon salt

• 1 small head cauliflower, cut into bite-size pieces 

• 1 small red onion, halved and thinly sliced 

• 2 cups cooked quinoa, cooled (see Associated Recipes)

• 1 cup no-salt-added canned black beans, rinsed

• ½ cup crumbled queso fresco

• 1 cup shredded red cabbage

• 1 medium avocado

• 1 lime, cut into 4 wedges 

Directions

• Step 1
  Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

• Step 2
  Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.

• Step 3
  Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.

• Step 4
  To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.

Chipotle lime cauliflower taco bowls

 https://www.eatingwell.com/recipe/276890/chipotle-lime-cauliflower-taco-bowls/

"FRIED RICE" (surprise--NO rice!)

Pork 
Green Giant Riced Cauliflower Medley.
Cilantro 
Sesame Oil 
Soy Sauce
Hot Chili Sesame oil 
Fish Sauce 
Mirin
Carrots
Snow Pea Pods 
Garlic Clove 
Ginger Root 
Egg

Marinate Pork (or protein of your choice) in a little bit of soy sauce, mirin and fish sauce. Add cilantro, fresh minced garlic and ginger. Let sit. 

Dice (chop) shredded carrots, and fresh snow pea pods

Add Hot Chili Sesame oil to your wok (less heat....use regular sesame oil--a LITTLE goes a LONG way). Sautee meat mix. Add veggies. Let get "crisp tender" and meat cooked through. Set aside in a bowl or on a plate. 

Add smidge more sesame oil to Wok. Add Green Giant Riced Cauliflower Medley. Flatten in wok. Let "crisp". Sprinkle soy sauce over. Move to side. Scramble one egg in other part of wok. Add all ingredients back together. Serve. 

YUM!! AND HEALTHY!