fbpx

MEXICAN CAULIFLOWER RICE BOWL WITH BUTTERNUT SQUASH AND HARISSA TOFU

Ingredients

  • 1 package Cece Veggie Co. Organic Butternut Squash Cubes
  • 1 package Cece Veggie Co. Organic Cauliflower Rice
  • 1 package Hodo Foods Harissa Tofu Cubes
  • 2 1⁄2 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1⁄2 tsp chili pepper
  • 1 cup medium spicy salsa (regular salsa is good too!)
  • 1⁄3 cup corn (fresh or frozen)
  • 1⁄2 small avocado, sliced
  • 2 tbsp fresh parsley
  • Optional: 1 tbsp sriracha sauce (add more if desired)
  • Salt to taste

Directions

  1. Preheat oven to 375F. Line a sheet pan with parchment paper.
  2. Combine 11⁄2 tbsp olive oil with the butternut squash cubes. Bake for 20-25 minutes until soft.
  3. Heat a large pan with the remaining 1 tbsp olive oil over medium heat. Add in cauliflower rice, cinnamon, chili pepper, and salt. Let cook for 1-2 minutes. Add in salsa. Cook for 3-4 minutes until cauliflower rice is soft. Pour into a bowl.
  4. Toss in tofu cubes in the same pan over medium heat. Add in sriracha sauce. Combine well and let cook for another 1 minutes until tofu cubes are slightly crispy.
  5. Assemble bowl with cauliflower rice on top. Top with tofu, corn, avocado and parsley. If desired, add some tortilla chips to go with bowl. Enjoy!