Quick and Easy Weeknight Vegan Skillet: Cauliflower Rice and Black Beans with Kale
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Quick and Easy Weeknight Vegan Skillet: Cauliflower Rice and Black Beans with Kale

Feeling too tired to cook dinner? This skillet comes together fast with frozen riced cauliflower and sweet potato, a can of black beans, and some spices from your pantry. I used kale in mine, but any green will work wonderfully.
Servings 4 servings
Author Kathy Hester

Ingredients

  • 1 tablespoon olive oil or saute with broth to make no oil added
  • 1/2 cup minced onion
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/8 to 1/2 teaspoon cayenne pepper optional (to suit your heat level)
  • 1/4 cup water
  • 1 15.5 oz/ 439 g can black beans, drained and rinsed ( or 1 1/2 cups homemade)
  • 1 12 oz /340 g bag Green Giant Riced Cauliflower & Sweet Potato (about 3 cups)
  • 2 cups chopped kale
  • salt and pepper to taste

Instructions

  • Heat the oil or broth in a large skillet over medium-high heat. Once hot, add the onions and saute until translucent, about 5 minutes.
  • Add the garlic, cumin, chili powder, smoked paprika, and cayenne to the skillet and turn the heat to medium. Saute until the spices become fragrant, about 2 minutes.
  • Stir in the water, beans, and Green Giant Riced Cauliflower & Sweet Potato and cook until the sweet potato begins to tender. Then add the kale and cook until it's steamed.
  • Before serving add salt and pepper to taste.
  • You can serve this as-is in a bowl, or fancy it up with salsa, chopped veggies, and avocado. You can serve leftovers in lettuce leaves, use in burritos or on salads!