When you want lots of nutrition and all the flavor of Tex-Mex, this zesty Cauliflower Rice Burrito Bowl Recipe has you covered!
When the burrito craving strikes, sometimes it’s too much for me to resist. The hearty black beans, smooth avocado, spicy salsa, and zesty lime are all so alluring and tasty, it’s hard to say no. And why would I say no? Burritos can be pretty healthy, and all those ingredients I just listed are quite healthy.
Well, the giant tortilla is the reason I’d say no. Eating low-carb is tough, and low-carb tortillas are not always the tastiest, in my opinion. If I’m eating a burrito, it’s going to be wrapped in a glorious, full-carb tortilla. At least that’s what I thought until I discovered this recipe and realized there’s no reason you can’t eat all the burrito fillings without anything wrapping it up!
This cauliflower rice burrito bowl recipe is everything I love about a burrito, without the tortilla. The bowl is full of tasty peppers and onions with a simple homemade guacamole and a beautiful corn and black bean filling that keeps you satisfied. Top it with spicy salsa, cilantro, and even jalapeño slices if you like. Additionally, using cauliflower rice reduces the carb content of typical burrito bowls, and with all the flavor on top, I guarantee you won’t miss the rice or the tortilla!
Are These Cauliflower Rice Burrito Bowls Healthy?
This burrito bowl is both delicious and healthy! Beans bring the fiber and protein, while the veggies bring the vitamins and minerals. Red bell peppers are an excellent source of vitamins A and C, while the avocado in this recipe provides fiber and vitamins C, E, K, B6, and healthy fats. The cauliflower rice is an excellent trade for white rice, because it lowers the carb count and adds even more nutrition. Overall, this recipe is gluten-free and vegan, so lots of different dietary styles can incorporate this dish. You can decrease the carb content by using half (or less) of the black beans called for in the recipe.
Hearty, Zesty, And Spicy Additions
This burrito bowl recipe is a delicious vegan meal that’s designed to taste great on its own, without any additions or alterations. However, if you don’t adhere to any dietary restrictions, there are tons of ways to jazz up your burrito bowl! Here are a few of my favorite swaps and additions.
Add a Protein: Any meat that would be good in a burrito will shine in this burrito bowl. Some options include Cilantro-Lime Chicken, pulled pork, tofu, or (my favorite!) a fried egg.
Vary the Veggies: The vegetables you use are at your discretion. I love adding roasted sweet potatoes, grilled zucchini, and cherry tomatoes to my bowls. I love classic Mexican flavor combinations, too, so I add diced raw red onion for a little oniony bite. It goes great with cilantro!
Turn Up the Heat: If the jalapeños and salsa aren’t giving you the burn you yearn for, don’t hesitate to use a splash of your favorite hot sauce, a sprinkle of Tajin, or even some chopped chipotles in adobo sauce. (Only use the last option if you love your food spicy! They are extremely hot.)
Add Dairy: I can do without a lot of ingredients in a burrito, but the essential one for me is cheese. If you’re a cheese fan, try some crumbled cotija, grated pepper jack, or even warm queso on your burrito bowl.
How Do I Store Leftovers?
These burrito bowls store best when the ingredients are separated in the fridge, so ideally, you should store the black bean and corn mixture, the onions and peppers, the avocado, and the cauliflower rice in separate airtight containers in the fridge. But if you’re storing leftovers that you’ve already mixed, do your best to remove the avocado (its color will be affected), then put the rest in an airtight container and store in the fridge for up to 4 days. You can then reheat the dish in the microwave, and add more avocado after it’s warmed.
Serving Suggestions
These bowls are meant to be a hearty meal by themselves, and that’s how I usually enjoy them. I like to pack a crunch alongside my bowls, so when I make these, I serve tortilla chips and salsa (or this Queso) on the side. If you need a creamy fix, whip up some Mexican Crema as a condiment, and add some Pickled Jalapeños for an extra bit of zing in the bowl. If you’re anything like me, you like both fresh and pickled peppers on top! To wash it down, a Margarita would keep with the Mexican theme.
Ingredients
- 2 tablespoons olive oil divided
- 1 red bell pepper sliced
- ½ onion peeled and sliced
- ½ teaspoon smoked paprika
- Salt and pepper
- 1 can black beans drained and rinsed
- ½ cup corn kernels
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ avocado
- 3 lime wedges
- 1 cup cauliflower rice steamed
- ½ cup salsa
- Fresh cilantro
- Jalapeño optional
Instructions
- Heat a nonstick skillet over medium-high heat. Drizzle in half the olive oil. Add the sliced peppers, onions, smoked paprika, and a pinch of salt and pepper. Sauté for 8–10 minutes.
- Remove the peppers and onions from the skillet. Drizzle in the rest of the oil. Sauté the black beans with the corn, cumin, coriander, and salt and pepper for 5 minutes, until the corn is cooked.
- In a separate medium bowl, mash the avocado together with a squeeze of lime, salt, and pepper.
- Divide onion mixture, black bean and corn mixture, and cauliflower rice between two bowls. Top each bowl with the avocado mixture, salsa, a lime wedge, cilantro, and jalapeño slices, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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