Type what you have

Ingredients

• ✓ cauliflower riced veggies
• fiesta flats
• fajita seasoning mix
• orange bell pepper
• red cabbage
• green onion

Instructions

1. 1 Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
2. 2 Add diced bell pepper to skillet and cook until warmed.
3. 3 Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
4. 4 Top each taco with cabbage and chopped green onions.

By Ortega

Ingredients

• ✓ cauliflower riced veggies
• sesame seed
• olive oil
• black pepper
• salt
• turmeric
• honey
• garlic
• water
• lemon juice
• tahini
• beet
• red cabbage
• avocado
• baby lima bean
• zucchini
• kosher salt
• olive oil

Instructions

1. 1 Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
2. 2 Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
3. 3 Cook lima beans according to package directions. Rinse with cold water.
4. 4 Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
5. 5 For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

By Green Giant