Make the kale salad: whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
Warm the beans: in a sauce pan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
Heat cauliflower rice in skillet.
To serve, spoon generous portions of cauliflower rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado. Garnish with chopped cherry tomatoes and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 633.5mg||22 %|
|Potassium 1098.5mg||29 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 36.5g|
|Protein 18.5g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 347
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