Smoky Cauliflower Rice Burrito Bowl with Black Beans and Pepitas

• 250 g (about 3 packed cups raw cauliflower florets) — Raw cauliflower florets
• 100 g (about 1/2 cup canned black beans, drained and rinsed) — Low-sodium canned black beans, drained and rinsed
• 35 g (about 1/4 cup raw pepitas) — Raw pepitas
• 80 g (about 1/2 medium avocado, cut into 1.5 cm cubes) — Avocado
• 80 g (about 1/2 red bell pepper, diced) — Raw red bell pepper
• 5 g (1 tsp avocado oil) — Avocado oil
• 15 g (1 tbsp fresh lime juice) — Fresh lime juice
• 8 g (about 1/3 cup cilantro leaves, chopped) — Fresh cilantro
• 4 g (1 large garlic clove, finely minced) — Raw garlic
• 1.5 g (3/4 tsp smoked paprika) — Smoked paprika
• 1.5 g (3/4 tsp ground cumin) — Ground cumin
• 0.3 g (small pinch fine salt) — Fine salt

Method

1. 1Rice the cauliflowerFinely chop the cauliflower florets with a chef's knife for 2 minutes, sweeping the pile together between passes.2 minLook for: The cauliflower forms separate crumbs no larger than 8 mm, with no paste or large stem pieces.Safety: Use a stable cutting board, keep fingertips curled, and stop before the cauliflower becomes wet.
2. 2Prepare the fresh ingredientsDice the red pepper, mince the garlic, chop the cilantro, and cut the avocado into 1.5 cm cubes.3 minLook for: The pepper and avocado pieces are even, the garlic is fine, and the cilantro is ready for assembly.Safety: Use a stable board and refrigerate the cut avocado if preparation pauses.
3. 3Toast the pepitasToast the pepitas in a dry wide skillet over medium heat for 3 minutes, shaking the skillet every 30 seconds, then transfer them to a clean plate.3 minLook for: The pepitas are fragrant, lightly golden, and beginning to pop.Safety: Keep the skillet covered with a splatter screen if the pepitas pop forcefully.
4. 4Cook the pepper and spicesHeat the avocado oil in the skillet over medium-high. Add the red pepper for 3 minutes, then add garlic, smoked paprika, ground cumin, and fine salt for 45 seconds.3 minLook for: The pepper is tender-crisp and the paprika-cumin coating is fragrant without darkening.Safety: Keep the garlic and paprika moving to prevent scorching.
5. 5Cook the cauliflower rice and beansAdd the riced cauliflower and rinsed black beans, cover for 3 minutes, then uncover and stir-fry for 3 minutes.6 min · 165°FLook for: The cauliflower is tender and dry, the black beans are steaming, and no liquid pools remain.Safety: Lift the lid away from your face and heat the black beans to at least 165°F.
6. 6Build the burrito bowlSpoon the smoky cauliflower and black beans into a bowl, top with all avocado and toasted pepitas, drizzle with lime juice, scatter the cilantro, and serve.1 min 30 secLook for: The toppings are distinct, cauliflower remains loose, and every measured component is in the bowl.Safety: Serve promptly and refrigerate leftovers within 2 hours.