Cauliflower Rice

Cut cauliflower into quarters and cut off leaves and tough part of core. Grate each quarter of the cauliflower into tiny pieces using the big holes of a box grater. Alternatively, you can chop the cauliflower into smaller chunks and pulse in a food processor. You’ll want to do this in small batches to avoid overblending. Heat a large skillet over medium heat. Add olive oil, cauliflower, and pinch of sea salt. Sauté a few minutes, then add garlic and chili powder. Sauté until cauliflower is tender but not mushy. Season with salt and pepper to taste. Remove cauliflower to a bowl and keep covered until serving.

Beans

Heat a small saucepan over medium heat. Add olive oil, onion, and pinch sea salt. Add beans (if using canned, drain first), cumin, and a little more sea salt. Cover and simmer on low until onions are soft. 

Veggies

Heat up large sauté pan again over medium-high heat. Add olive oil, onion, and pinch salt. Sauté 1-2 minutes, then add bell pepper and zucchini (if using) and another pinch salt. Sauté until vegetables start to soften and brown a little on the edges. 

Assembling the Bowls

Put a generous serving of cauliflower rice in each bowl, followed by some beans and veggies. Garnish each bowl with salsa, avocado, cilantro, and lime wedges. Enjoy as is, or with tortilla chips or warm corn tortillas.