Black Bean and Chorizo Bowl

Serves: 4

Ingredients

Bowl

• 3 cups baby spinach
• 2 tbsp. olive oil
• 2 (8 oz.) pkgs. of steam in bag frozen riced cauliflower
• 12 oz. chicken chorizo, coined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 can corn, drained
• 1 can black beans, drained
• salt and pepper, to taste
• cilantro, for garnishing

Avocado

• 1 avocado, peeled and pitted
• 2 tbsp. Greek yogurt
• 1/2 cup water
• 1 clove garlic
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lime, juiced

Directions

1. Make the avocado sauce by combining all ingredients in a food processor or blender. Set aside./li>
2. Microwave the rice according to package directions./li>
3. Heat oil in a large pan. Add chorizo and cook until beginning to brown. Add in the peppers. Cook until soft and chorizo has reached an internal temperature of 160ºF./li>
4. Add the corn, black beans, and spinach; heat until warm./li>
5. Place cauliflower in a bowl. Top with chorizo and black bean mixture./li>
6. Drizzle the top with avocado sauce and garnish with cilantro

Use leftovers to make breakfast, by adding a fried egg on top!