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Vegetarian Cauliflower Rice Burrito Bowl Recipe
5 from 15 votes

Vegetarian Cauliflower Rice Burrito Bowl Recipe

This Vegetarian Cauliflower Rice Burrito Bowl is built on sautéed cauliflower rice flavored with cumin and chili powder, combined with black beans, corn, and a fresh homemade pico de gallo. Topped with cheese, sour cream, and cilantro, it offers a hearty and flavorful plant-based bowl that mimics traditional burrito fillings with a lower carbohydrate base and bright, fresh accents.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 367 kcal
Course: Main Course
Cuisine: American, Tex-Mex

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

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. Season with cumin and chili powder and mix well.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 367

% 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.