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Avocado Cauli-risotto Bowl

Salads

Avocado Cauli-risotto Bowl
Nutrition Facts
4 serving per container
Serving size 1 serving
Calories 950
% Daily Value*
Total Fat 71g 91%
Saturated Fat 17g 86%
Trans Fat 0g  
Cholesterol 80mg 26%
Sodium 1520mg 66%
Total Carbohydrates 55g 20%
Dietary Fiber 17g 62%
Total Sugars 13g  
  Includes 0g Added Sugars 0%
Protein 33g
Calcium 366mg 30%
Iron 6mg 30%
Potassium 1860mg 40%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Every bite of this creamy cauliflower risotto will melt in your mouth! Woven together with kale, butternut squash, pine nuts, avocado, onion and garlic and topped with lemon buttered scallops, its truly a burst of savory flavor you won't forget!

Ingredients

  • For the Cauli-Risotto:
  • 20 oz. Caulifower rice, frozen
  • 3 c. Vegetable broth
  • 1/3 c. Parmesan cheese, shredded
  • 1/3 c. White wine
  • 1/4 c. Mozarella cheese, shredded
  • 1/4 ea. Yellow onion, minced
  • 2 T. Avocado oil
  • 4 ea. Garlic cloves, minced
  • To taste, Salt and pepper
  • For the Scallops:
  • 1 lb. Scallops, uncooked
  • 1/3 c. Butter
  • 2 ea. Garlic cloves, minced
  • 1 ea. Lemon, juiced
  • To taste, Salt and pepper
  • For the Cauli-Risotto Bowl:
  • 4 c. Kale, chopped
  • 4 c. Butternut squash, diced
  • 2 ea. Avocados From Mexico, diced
  • 1 ea. Onion, chopped
  • 1 c. Pine nuts, toasted
  • 2 ea. Cloves of garlic, chopped
  • 2 T. Avocado oil
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Instructions

  1. For the Cauliflower Risotto: In a large skillet on medium heat, add avocado oil, onion, garlic and stir until browned, approximately 10 minutes.
  2. Add the cauliflower rice to the onion mixture and cook for 2-3 minutes.
  3. Add the white wine to the cauliflower mixture and stir approximately 2-3 minutes.
  4. Add the vegetable broth half a cup at a time while stirring constantly, approximately 10 minutes.
  5. Add the mozzarella cheese and parmesan cheese to the cauliflower mixture. Stir until well combined and creamy.
  6. In a separate large skillet on medium heat, warm avocado oil and add butternut squash, onion, garlic and cook for approximately 10 minutes, while occasionally flipping the butternut squash. Add the kale and cook for approximately 5 more minutes.
  7. In a separate large skillet, warm the butter on medium-high heat and add scallops and garlic. Cook the scallops for approximately 3-5 minutes on each side.
  8. In a large bowl, add lemon juice, scallops and pour the butter from the skillet into the bowl. Gently toss the lemon and butter with the scallops and salt and pepper to taste.
  9. In large bowls, evenly distribute Cauli-risotto. Top with butternut squash mixture, scallops, pine nuts and avocado.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Avocado Cauli-risotto Bowl
Amount Per Serving 4
Calories 950 Calories from Fat 0
% Daily Value*
Total Fat 71g 91%
Saturated Fat 17g 86%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 80mg 26%
Sodium 1520mg 66%
Total Carbohydrates 55g 20%
Dietary Fiber 17g 62%
Total Sugars 13g  
  Includes 0g Added Sugars 0%
Protein 33g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D .06mg .06%
Calcium 366mg 30%
Iron 6mg 30%
Potassium 1860mg 40%
* Percent Daily Values are based on a 2000 calorie diet.

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