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Tuesday, August 11, 2015

{Black Bean Meatball Bowls with Cauliflower Rice}

Hi friends! 
I just thought I should let you know that my brain is completely fried!  After a crazy but totally fun weekend of traveling (we drove 18 hours in 3 days) and now a busy busy work week... I have to say that I am lucky if I can even string a full sentence together... So I will leave you with this... and I am going to go take a nap, or get another cup of coffee!  One of the two! 

Simple, healthy and delicious - Check. 
Veggies - Check 
Protein - Check 

"Rice" that fakes you into thinking you are actually eating rice... Check! 
Yup, these Black Bean Meatball Bowls with Cauliflower Rice has it all!  I have been enjoying these little veggie packed bowls for over a week now, and am in heaven!  The meatballs can easily be made ahead of time and they freeze wonderfully (trust me I have tried it).   You can even chop the veggies and rice the cauliflower ahead of time to help cut cooking time down! Don't let the cauliflower rice scare you... it is super easy to make and hands down delicious!  I hope you enjoy as much as I did! 

Black Bean Meatballs with Cauliflower Rice 
Brunch N'Cupcakes 
Serves 4-6 


Black Bean Meatballs:
1 - 15 Oz. Can Black Beans Drained and Rinsed 
1/4 Cup Fresh Cilantro 
1/2 - Medium Red Pepper - Finely Chopped 
1/4 - Medium Onion - Finely Chopped 
3/4 Cup Quick Cooking Oats 
Teaspoon Cumin and Chili Powder, Pepper and Garlic Powder 
1/2 Teaspoon Salt 
2 Large Egg Whites 

Cauliflower Rice
1 Head Cauliflower - Roughly Chopped 
1/2 Cup Chopped Onion 
1-2 Garlic Cloves Minced 
Salt and Pepper to Taste 
1/2 Teaspoon Cumin and Paprika
1 Teaspoon Coconut Oil 
1/4 Cup Fresh Cilantro Chopped 

To Serve - 
1-2 Cups Spinach 
1 Red Pepper 
2/3 Cup Grape Tomates - Halved 
Salsa and or Srirach 
Avocado, Lime Wedges, Greek Yogurt, Cilantro 


To Make the Black Bean Meatballs: 
1- In a large bowl lightly mash the black beans with a fork. 
2- Add oatmeal, spices, cilantro and egg to the bowl and mix until well combined.  Set aside. 
3- In a large skillet coated with cooking spray saute peppers and onions until tender. 
4- Add veggies to the black bean mixture and mix until veggies are incorporated throughout the black bean mixture. 
5- Grease a muffin tin (with 12 slots) and form black bean mixture into 12 meatballs placing one meatball in each muffin tin.  
6- Back in a 350 degree oven for 25 minutes or until tops are slightly browned. 

To make the cauliflower rice:
1-  Place chopped cauliflower into the bowl of a food processor.  Pulse food processor until cauliflower resembles grains of rice.  
2- In a large skillet heat coconut oil.  Saute onions until tender.  Add garlic and saute until fragrant.  Carefully add "riced" cauliflower to the skillet.  Season with salt, pepper, cumin and paprika. 
3- Cook cauliflower for 7-10 minutes until tender and heated through.  Carefully stir in cilantro and remove from heat. 

To Serve: 
1- Divide cauliflower rice among four plates. 
2- Top each serving of "rice" with equal parts spinach, tomatoes, and peppers. 
3- Top plate with black bean meatballs and additional toppings of choice!