Sante Fe Lunch Bowl with Black Beans & "Rice"
Prep Time
25 minutes
Prep Notes
Cooking Time
10 minutes
Yields
Ingredients
Marinade for chicken, if cooking:
1 lb chicken tenders
1 Tbsp olive or avocado oil
1 Tbsp fresh lime juice
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1/2 tsp cumin
1 clove garlic, minced
Black Beans:
1 can organic black beans, drained and rinsed
1/2 jalepeño pepper, chopped
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/2 cup water
2 Tbsp fresh lime juice
Sante Fe Sauce:
1/3 cup cashew mayo (or mayo of choice)
1/2 cup chopped roasted red peppers (if using jarred peppers, drain first)
1/2 fresh jalepeño pepper, seeds removed, roughly chopped
1 clove garlic, chopped
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp onion powder
1 Tbsp fresh lime juice
1/2 tsp salt
Cauli-rice:
2 cups riced cauliflower (frozen or fresh)
1 Tbsp olive oil
1 Tbsp dried parsley
salt and pepper, to taste
Bowl Ingredients:
2 cups chopped romaine lettuce
1 cup grape tomatoes, halved
1/4 cup red onion, sliced
1 avocado
1/4 cup crumbled feta or goat cheese
Chicken, cauli-rice, black beans, and Sante Fe sauce from above.
Cilantro and lime for garnish
Directions
If cooking chicken:
- In a medium bowl, combine marinade ingredients and whisk together. Add chicken and let marinate 1/2 hour.
- Heat skillet to high, add oil. When hot, add chicken and cook, 8-10 minutes.
- Remove from skillet to separate plate and keep warm.
- Before assembling bowl, cut into bite-size pieces.
Make beans:
- Add black beans to skillet from chicken. Add additional ingredients, except water and lime juice.
- Stir and cook beans, until jalepeños have softened, about 3 minutes.
- Add water, lower heat, and simmer about 4 minutes.
- Stir in lime juice and remove from heat.
While beans are cooking, make Sante Fe sauce:
- Add all ingredients to blender and mix until smooth and creamy. Add water if necessary.
Make caulirice:
- Heat separate skillet, add oil. When hot add cauliflower, salt, pepper, and saute for 2-3 minutes.
- Mix in parsley and remove from heat.
Make bowl:
- To individual bowls, add 1/4 each of lettuce, tomatoes, onion, and chicken. Add 1/4 cup beans and 1/2 cup rice. Top with 1/4 avocado and cheese, if using. Drizzle with Sante Fe sauce. Garnish with cilantro and serve.
Notes
I use the juice from about 2 limes for this recipe.
I add an extra Tbsp of olive oil to the Sante Fe sauce when using the cashew mayo (it has less fat in it than regular mayo.)
Credit
Evey Schweig, Health Coach & Anti-inflammatory Specialist
https://eveyschweig.com/apps/recipe/details/id/Sante-Fe-Lunch-Bowl-with-Black-Beans-Rice-
