CONTROL THE CARBS

BUILD THE BASE OF YOUR BOWLS WITH VEGGIES, HERBS, AND LEAN SOURCES OF PROTEIN INSTEAD OF GRAINS WHEN YOU ARE TRYING TO KEEP CARBS IN CHECK.

Vegan Burrito Bowls
HANDS-ON 25 MIN.
TOTAL 25 MIN.

Crumbled extra-firm tofu is a great stand-in for ground beef. You can make these veggie-filled bowls early in the week for grab-and-go meals when days are busy. Just spoon the mixture evenly into 4 single-serve containers, seal, and refrigerate until ready to serve.

1. Combine tofu, tamari, garlic powder, and paprika in a medium bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high, swirling to coat. Add tofu mixture and cook, stirring occasionally, until tofu is lightly browned, 8 to 10 minutes.

2. Meanwhile, prepare riced cauliflower according to package directions. Toss cauliflower rice with 4 teaspoons oil and taco seasoning.

3. Spoon cauliflower rice into bowls. Top with tofu mixture, cabbage, avocado, salsa, and cilantro.

SERVES 4 (serving size: 3/4 cup cauliflower, 1/2 cup tofu mixture, ¼ cup cabbage, 1/4 cup avocado, 2 Tbsp. pico de gallo, and 1 Tbsp. cilantro) CALORIES 298; FAT 20g (sat 3g, unsat 17g); PROTEIN 14g; CARB 14g; FIBER 6g; SUGARS 3g (added sugars Og); SODIUM 615mg; CALC 12% DV; POTASSIUM 5% DV

Southwestern Cauliflower Rice Bowls with Shrimp
HANDS-ON 30 MIN.
TOTAL 30 MIN.

These Southwestern-style cauliflower rice bowls, topped with black beans, corn, and smoky chipotle shrimp, get a cool-down from the homemade avocado crema.

1. Stir shrimp, chipotle, and 1 tablespoon oil together in a medium bowl. Set mixture aside.

2. Place avocado, ½ cup cilantro, yogurt, lime juice, and ½ teaspoon salt in a mini food processor. Process until mostly smooth.