It can be hard to find healthy food when out and about. Even seemingly good-for-you foods can be loaded with calories. Today, I’m talking about the tofu (a.k.a. sofritas) bowls at Chipotle Mexican Grill. (Play around with the Nutrition Calculator on the chain’s website to see how those numbers rack up.)
Luckily, when you DIY at home, you can save cash and calories. Cauliflower rice is the all-star here. My recipe isn’t an exact dupe of the Chipotle bowl — it’s more of an “inspired by true events” adaptation — but I promise you’ll love it.
‘Til next time… Chew the right thing!
So-Good Sofritas Cauliflower Rice Bowl
2 tbsp. chopped tomatoes
1 tbsp. chopped canned chipotle pepper (about 1 pepper, previously packed in adobo sauce) + 1 tsp. canned adobo sauce
1/4 tsp. chopped garlic
1/4 tsp. ground cumin
1/4 tsp. paprika
2 cups roughly chopped cauliflower
2 tbsp. chopped fresh cilantro
2 tsp. lime juice
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. onion powder
1/3 cup chopped onion
1/3 cup chopped bell pepper
1/4 cup canned black beans, drained and rinsed
4 oz. block-style extra-firm tofu
Dash each salt and black pepper
2 tbsp. shredded reduced-fat Mexican blend cheese
Optional toppings: additional salt, salsa, light sour cream
1. Place sauce ingredients in a small blender or food processor. Add 2 tbsp. water, and blend until smooth.
2. Pulse cauliflower in a blender until reduced to rice-sized pieces.
Click here for more.
SOURCE: People – Lisa Lillien – Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.