Mexican-Spiced Cauliflower Rice Bowl with Black Beans & Lime Crema
Cauliflower rice and black beans cooked with cumin and smoked paprika, finished with lime, coriander, and lime crema.
- 250 g cauliflower rice (fresh or frozen)
- 120 g canned black beans
- 80 g red pepper
- 60 g sweetcorn kernels
- 1 tbsp olive oil
- 4 g ground cumin
- 2 g smoked paprika
- 1 whole lime
- 60 g Greek yoghurt
- 15 g fresh coriander
- 40 g radishes
- 3 g sea salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Dice red pepper finely. Thinly slice radishes.
- Step 2
Heat 10ml olive oil in a large frying pan or wok over medium-high heat.
- Step 3
Add cauliflower rice and cook for 5–7 minutes, stirring frequently, until lightly golden and tender.
- Step 4
Stir in ground cumin and smoked paprika, and cook for 1 minute until fragrant.
- Step 5
Add drained black beans and sweetcorn kernels. Stir and warm through for 2–3 minutes. Season with salt and juice of half the lime.
- Step 6
In a small bowl, mix Greek yoghurt with juice of the remaining half lime and a pinch of salt to make lime crema.
- Step 7
Roughly chop fresh coriander.
- Step 8
Transfer cauliflower rice mixture to a bowl. Top with sliced radishes and diced red pepper.
- Step 9
Drizzle lime crema over the top and scatter fresh coriander. Serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
