My perfect weeknight meal is packed with vegetables and whole foods, fills me up, and tastes delicious—all while being easy enough to put together quickly.
15-Minute Healing Meals are about feeding yourself well with minimal effort. These recipes are designed to inspire you to cook something wholesome without interfering with everything else you've got going on.
Note: While some foods may take a little longer to cook, we try to make sure that all hands-on time is kept to 15 minutes, to make your mealtimes as relaxing, restorative, and nourishing as possible.
If you're not sick of cauliflower rice yet, or if you've never tried it, I encourage you to give this recipe a go. Despite using a food processor, blender, or your best knife, cauliflower rice is still way quicker than cooking actual rice, plus you're getting an extra dose of veggies in your bowl.
This burrito bowl has some of the usual suspects: black beans for protein, fiber, and antioxidants, along with fresh salsa and cilantro. What makes it a bit different is the added spring vegetables like asparagus and radishes and an avocado "crema" instead of guacamole.
This simple combination of citrus, seasoning, and avocado can be thinned out with water for a more pourable dressing or kept as is for a more dip-like consistency—it's your call.
Cauliflower Rice Spring Burrito Bowls
- Olive oil or avocado oil
- 1 small head cauliflower
- 1 garlic clove, finely chopped
- 3 scallions, white and green parts thinly sliced
- 1 teaspoon cumin
- 2 big handfuls of spinach
- 1 bunch asparagus, ends trimmed and cut into smaller, bite-size spears
- 1 cup cooked black beans, rinsed and drained
- 4 radishes, thinly sliced
- Pico de gallo or salsa
- Hot sauce
- 1 avocado
- Juice of ½ a lemon or lime
- Salt and pepper
1. To make cauliflower rice, chop the cauliflower very finely in a food processor, blender, or by hand. If using a machine, pulse the cauliflower, making sure you don’t over-process, until it’s reached a rice-like consistency.
2. In a large pan with high sides, heat a drizzle of olive oil over medium-high heat. Add garlic and scallions and cook for 1 minute. Add in the riced cauliflower and season with salt. Cook, stirring, until heated through and tender—about 3 to 5 minutes. Stir in the spinach so it wilts, and set the cauli rice aside.
3. In the same pan add a little more olive oil and heat over medium-high heat. Add asparagus and stir to coat with oil. Season with a little salt and cook until golden in spots, about 3 to 4 minutes. Carefully add a splash (about a tablespoon or two) of water to the pan, and put a lid on to finish the cooking for about 2 more minutes.
4. Make avocado dressing by pureeing the avocado, lemon juice, and seasoning in a blender or food processor until smooth (it’s also possible to mash it by hand, but that will take longer).
5. Assemble bowls with cauliflower rice, asparagus, and black beans. Top with thinly sliced radishes, cilantro, feta, pico de gallo, and avocado dressing.
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.