Good for Your Gut Taco Bowl
1 head of napa cabbage, cut into 1/2-inch shreds
1/2 white onion, diced
1, 15 oz can beans, drained (my favorite is Whole Foods 365 Organic Ranchero Beans, the ingredients are amazing!)
10.6 oz jackfruit (I like to use Upton's Naturals Bar-B-Que Jackfruit)
Cilantro Lime Cauliflower Rice (recipe here)
1/4 tsp. Himalayan salt
Pepper to taste
Cilantro, chopped to top
1. In a small sauce pan sauté diced onions with some EVOO. Once translucent and lightly browned add in the beans and cook until heated through.
2. Meanwhile prepare the Cilantro Lime Cauliflower Rice.
3. To a hot pan add the jackfruit and a little avocado oil. Using tongs break up the pieces and sear it until it gets crispy.
4. In a large bowl pile the shredded napa cabbage, cauliflower rice, beans, and jackfruit. Top it off with the Kite Hill cheese and cilantro.