A quick weeknight bowl built on a shortcut cauliflower crumble with chipotle sauce and black beans. All you need is rice to round it out, and this comes together in the time it takes to boil water. Hearty and warming on a tight schedule.

Serves 2. 25 minutes, 10 at the stove.

About 720 calories a serving, 18 g protein, 125 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the rice: bring 2 cups water to a boil in a large pot, add 1 cup rice and a pinch of salt, then reduce heat to low, cover, and let it cook.
2. While the rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Pour the contents of the cauliflower package into the pan and cook, stirring often, until the cauliflower begins to brown at the edges and the sauce thickens, about 8 to 10 minutes.9 min
3. Taste and adjust seasoning with salt and pepper. Divide the cooked rice between two bowls, then top with the cauliflower mixture.
4. Dollop each bowl with 2 tablespoons sour cream, squeeze fresh lime juice over the top, and serve warm.

Note Swap sour cream for Greek yogurt if you have it. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with hot sauce, cilantro, or diced onion on the side if you have them.