Mexican Cauliflower Rice with Roasted Butternut Squash and Harissa

Yields: 2 Servings

From Helen Au
Photo Credit: Helen Au

Thank you Helen Au for creating this delicious Mexican cauliflower rice and roasted butternut squash bowl using our Harissa Cubes. Try it out on a day you’d like to add a little more spice to your life!

Ingredients

• 1 (8oz) Hodo Spicy Harissa cubes Locate Product

• 1 package Cece Veggie Co’s Organic Butternut Squash Cubes

• 1 package Cece Veggie Co’s Organic Cauliflower Rice

• 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

Instructions

1. Preheat oven to 375F. Line a sheet pan with parchment paper.

2. Combine 1 and 1/2 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 cubes in the same pan over medium heat. Add in sriracha sauce. Combine well and let cook for another 1 minute until the cubes are slightly crispy.

5. Assemble bowl with cauliflower rice on bottom. Top with cubes, corn, avocado, parsley. If desired, add some tortilla chips to go with the bowl. Enjoy!