Cauliflower Rice, Beans & Sausage

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This quick and simple dish can be easily modified to your favorite flavor profiles or what you have available in your refrigerator or pantry.

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2 1/2 cups Cauliflower Rice

6 ozs Veggie Sausage (sliced)

1 Red Bell Pepper (chopped)

1 Garlic (cloves, minced)

1 cup Red Kidney Beans (Drained & Rinsed)

1/4 cup Organic Vegetable Broth

1/8 tsp Sea Salt

2 stalks Green Onion (chopped)

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Heat a skillet over medium heat. Add the cauliflower rice and sauté for 5 to 7 minutes. Remove and set aside.
Add the veggie sausage to the same pan and cook 3 to 4 minutes until browned.
Add the bell pepper and cook for 3 minutes. Add the garlic and cook for 1 minute more. Then add the kidney beans, vegetable broth and sea salt.
Stir and cover. Let it simmer for 4 to 5 minutes.
Add the cauliflower rice to a plate and top with the sausage and bean mixture. Garnish with green onions. Serve and enjoy!

Refrigerate in an airtight container for up to three days.

Use a spicy Italian veggie sausage or add chili flakes or additional spices instead.

use fresh or frozen riced cauliflower or make your own using a grater or food processor

use your favorite veggies. I used spinach instead of the red pepper.

swap out the kidney beans for your favorite legumes like black, navy, pinto beans or I used my favorite CHICKPEAS!

prepare quinoa or brown rice as a substitute.

Find it online: https://nutritiouslysimple.com/cauliflower-rice-beans-sausage/