Makes 1 Serving
Macros: 615 cal, fat 30g, carbs 60g, Protein 31g, fibre 20g
2 tsps olive oil, divided
1 cup cauliflower rice
sea salt and ground pepper, to taste
1/2 tsp chili powder
1/2 tsp ground cumin
1/3 cup cooked black beans, rinsed and drained
1 cup packed baby spinach, roughly chopped
1/8 small red onion, finely sliced
a handful of cherry or grape tomatoes halved
1/2 avocado, pitted and chopped
2 boiled eggs, to your desired doneness
Juice of lemon or lime
Fill a medium saucepan with water and bring to a boil over medium-high heat.
Once your water is bubbling, carefully add in the eggs and cook to your desired doneness.
Meanwhile, preheat 1 teaspoon oil in a skillet, over medium heat. Add in your cauliflower rice and lightly season with sea salt, pepper, and spices. Stir-fry for 5-6 minutes, or until tender-crisp.
Meanwhile, prepare the rest of your ingredients.
To assemble your lunch bowl add in the cauliflower rice, beans, then top with chopped baby spinach, red onion, cherry tomatoes, avocado, and boiled eggs.
Squeeze fresh lemon or lime juice over your bowl, then drizzle with the remaining 1 teaspoon of olive oil.