Cauliflower Rice Burrito Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 (bowls)
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Calories
269 kcal
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Course
Main Course
Cauliflower Rice Burrito Bowl
Description
This recipe layers seasoned components to create a balanced burrito bowl. Black beans are gently simmered with cumin, chili powder, and salt to develop a mildly spicy and earthy flavor. The cauliflower rice is sautéed with garlic and onion until tender yet firm, then tossed with lime juice, seasoning, salsa, and fresh cilantro, which adds brightness and zest.
The peppers and red onions are sautéed separately with oil and salt until softened, lending sweetness and a bit of crunch. Each element retains its distinctive texture while contributing to the bowl's overall flavor complexity.
The combination offers a satisfying alternative to traditional rice bowls, especially for those seeking lower-carb or vegetable-forward meals. This bowl can be served as a main dish or paired with additional toppings like guacamole or sour cream for added richness.
Guacamole can be made fresh by mashing ripe avocados with lime and lemon juices, salt, jalapeño, red onion, and cilantro to complement the bowl’s flavors. Nutritional information varies with additional toppings and portion sizes.
Ingredients
BEANS
- 1 ounce black beans slightly drained, or pinto beans, canned
- 1/2 tsp cumin ground
- 1/2 tsp chili powder
- ~1/8 - 1/4 tsp salt to taste, sea salt
CAULIFLOWER RICE
- 1 Tbsp olive oil or grape seed oil
- 3 cloves garlic 3 cloves yield ~1 1/2 Tbsp, minced
- 1/4 cup onion diced; red or white
- 1 medium cauliflower head, grated into rice
- 1 pinch salt plus more to taste, sea salt
- 3 Tbsp lime juice about 2 limes
- 1 tsp cumin plus more to taste, ground
- 1/2 tsp chili powder
- 1/3 cup red salsa plus more for serving // I like Trader Joe’s Chunky Salsa, or green salsa
- 1/4 cup cilantro plus more for serving, fresh, chopped
PEPPERS + ONIONS
- 1 Tbsp olive oil or grape seed oil
- 1 medium bell pepper thinly sliced lengthwise, red, green, orange, or yellow
- 1/2 medium red onion (sliced into 1/4-inch rings)
- 1 pinch salt sea salt
Instructions
- Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
- Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
- Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat.
- Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
- Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
- Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
- To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
- Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
- Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.
Notes
- Make fresh guacamole by combining mashed ripe avocados with lime and lemon juice, sea salt, jalapeño, red onion, and cilantro to add creaminess to the bowl.
- This recipe is adapted from a cauliflower rice stuffed peppers dish and can be adjusted to batch size as needed.
- Nutritional information provided is an estimate and does not include optional toppings such as guacamole or additional salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(bowls)
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1bowls | |
| Calories | 269 | 13% |
| Carbohydrates | 44.3g | 15% |
| Protein | 13.7g | 27% |
| Fat | 15g | 23% |
| Saturated Fat | 2.2g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 195mg | 8% |
| Fiber | 12g | 48% |
| Sugar | 6.9g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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