Step 1

Preheat oven to 200℃ - 390.℉

Step 2

Add the chicken, spices and half of the olive oil to a bowl. Mix to combine.

Step 3

Place a large oven-safe pan over medium-high heat. Add in the remaining olive oil, and once hot, sear the chicken for 3-4 minutes on each side or until golden. Transfer to the oven and cook for 13 minutes or until an internal temperature of 74℃-165℉. Remove and rest for 5 minutes before slicing.

Step 4

In a saucepan, heat black beans over medium heat. Add ground cumin, ground chilli powder, and seasoning to taste. Stir well and let it simmer for 5-7 minutes. Add in the coriander (cilantro) and set aside.

Step 5

Add all the ingredients into a bowl and mix to combine.

Step 6

Cut and chop the cauliflower into bite-sized pieces, including the core. Add it to a blender and process it into rice-sized pieces. Do this in batches to avoid the cauliflower turning to mush.

Step 7

Place a pan over medium-high heat. Add in the olive oil and the cauliflower and saute for 5-6 minutes or until any water has evaporated and the cauliflower starts to take on colour. Season to taste. Set aside.

Step 8

Serve all the dish's elements in 5 x 750ml meal prep containers. Garnish with spring onion (optional), sour cream (optional), and sriracha mayonnaise. Store for three days in the fridge and four months in the freezer. Dig in.