Plant Based Mexican Picadillo with Cauliflower Rice
Ingredients
- 3-4 T Olive oil
- 1 package of Hodo Abobo Mexican Crumbles (found at Whole Foods)
- 1/2 yellow onion, diced
- 1 1/2 tsp minced garlic
- 1 green bell pepper, diced
- 1 carrot, peeled and diced
- 1 russet potato, peeled and diced into bite sized cubes
- 1 cup vegetable broth
- 1/3 cup tomato sauce
- 2 T tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- Salt + Pepper, to taste
For serving: cauliflower rice, lime, cilantro, avocado, jalapeño (optional)
Instructions
- Heat a few T olive oil in a large non stick skillet over medium high heat. Add Mexican Crumbles and brown like you would any other ground meat until crisped to your liking. Transfer to a bowl on the side.
- Using the same skillet, add a little more oil, then add onion, garlic, bell pepper, carrot, and potato. Sauté for 7-9 minutes, until veggies start to soften. Add in spices and toss to combine.
- Reduce heat to medium low, then pour in vegetable broth, tomato sauce, and stir in tomato paste. Simmer for 4-5 minutes until liquid has reduced and all veggies are cooked. Adjust salt and pepper.
- Remove from heat, toss Adobo Mexican Crumbles back into skillet and serve with cauliflower rice and toppings of choice.
- Enjoy!!
