Vegetarian Cauliflower Rice Burrito Bowl Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
367 kcal
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Course
Main Course
Vegetarian Cauliflower Rice Burrito Bowl Recipe
Description
The recipe starts by preparing fresh or store-bought cauliflower rice, which is sautéed with onion, garlic, and corn and seasoned with cumin and chili powder for a warm, earthy foundation. Black beans and salsa are stirred in to complement the rice with protein and moisture. A fresh pico de gallo made from diced tomatoes, onions, jalapeño, cilantro, and lime juice adds brightness and acidity to the dish.
The burrito bowl is assembled with the cauliflower rice mixture as the base, topped with shredded cheese, sour cream, and fresh cilantro. Optional extras such as guacamole, jalapeño slices, salsa, pickled red onion, black olives, and crushed tortilla chips can be added to customize the bowl’s flavor and texture.
This dish offers a filling, vegetarian alternative to classic burrito bowls, suitable for a satisfying lunch or dinner. It balances soft, sautéed vegetables with fresh, zesty toppings and creamy accents for a variety of flavors and textures.
The recipe highlights flexibility, allowing for varied toppings and additions to suit personal preferences or dietary needs. Homemade pico de gallo can be prepared ahead and stored, enhancing the bowl with fresh ingredients as desired.
Ingredients
- 2 TBSP avocado oil or olive oil (divided)
- ¼ cup onion finely diced
- 2 cloves garlic (peeled and minced)
- 3 cups cauliflower rice uncooked
- 1-2 cups black beans (canned or cooked from scratch)
- 1 cup corn frozen
- ¼-½ tsp cumin
- ¼-½ tsp chili powder
- 1-2 TBSP salsa (your fav jarred salsa)
- salt to taste
- black pepper to taste
- ½ cup cilantro chopped, fresh
- 1-2 cups Pico de Gallo (see below for recipe)
- 1 cup cheese Cheddar, Mex Blend, or Pepper Jack, grated
- ¼-½ cup sour cream
- ½ lime cut into wedges (for an optional burst of citrus)
OPTIONAL EXTRAS
- guacamole or sliced avocado
- jalapeno pepper fresh or pickled, sliced
- salsa
- salsa verde
- Pickled red onion
- black olive sliced
- tortilla chip crushed
HOMEMADE PICO DE GALLO
- 1 cup tomato finely diced
- ¾-1 cup white onion finely diced
- 1 jalapeno pepper (seeds and stem removed)
- ¼ cup cilantro plus extra to taste, fresh, chopped
- lime to taste (approx 1/4 a lime, fresh squeezed juice
- ¼-½ tsp salt to taste
Instructions
- Making your cauliflower rice from scratch? See post for methods and instructions and cauli rice it up! To save time I used fresh bagged cauliflower rice from the produce section.
- To make the fresh Pico de Gallo, finely chop onion, tomato, and jalapeno. Combine with fresh lime juice and cilantro then season with salt. I always make extra to enjoy the next day with crispy tortilla chips - so good!
- In a large skillet, heat 1 teaspoon of oil over medium heat. Add the onion and frozen corn. Sauté until onion is tender and corn is cooked through, approx. 4-6 min. Add garlic and sauté an additional 30 seconds or until fragrant.
- Season with cumin and chili powder and mix well.
- Add remaining teaspoon of oil along with cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Season with salt and pepper, to taste.
- Drain and rinse back beans. Add to the skillet along with 1-2 TBSP of salsa and mix well. Taste and add any additional salt and pepper desired.
- Remove from the skillet and portion the “rice” into 4 bowls for a lunch sized portion or two bigger bowls for a larger dinner-sized serving.
- Top bowls with fresh cilantro, Pico de Gallo salsa, grate cheese, sour cream, and serve with lime wedges for squeezing a little optional citrus goodness on each bowl. Feel free to add any additional toppings you'd like from the list above and dig in!
Notes
- Customize your burrito bowl with toppings like pickled red onion, guacamole, and crushed tortilla chips for added flavor and texture.
- The homemade pico de gallo used here can be made ahead and stored refrigerated for fresh, bright garnishing.
- Nutrition facts vary based on chosen toppings and mix-ins; adjust ingredients accordingly for dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 628mg | 26% |
| Potassium | 725mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 68mg | 76% |
| Calcium | 270mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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