Delicious Cauliflower Rice Burrito Bowl Recipe: It’s no secret that I love Mexican food. I have a lot of recipes for tacos, beans, soups, enchiladas, and nachos on my blog. We eat it at least twice a week in some way. You’re smart because you can see a pattern.
One more favorite? The bowl of burritos. When we get back from a long trip, it’s the first thing I want. Quick, simple, good for you, and tasty.
Our paper cookbook (!!) has my standard version of the 30-minute burrito bowl. And after making Cauliflower Rice Stuffed Peppers (!!) not long ago, I knew I needed to make a faster, more creative version of the same healthy meal. I’m sure you know what came next. (Hint: this tasty stuff.)
Delicious Cauliflower Rice Burrito Bowl Recipe
Ingredients
BEANS
- 1 15-ounce can black or pinto beans, slightly drained
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- ~1/8 – 1/4 tsp sea salt (to taste)
CAULIFLOWER RICE
- 1 Tbsp olive or grape seed oil
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
- 1/4 cup diced red or white onion
- 1 medium head cauliflower, grated into “rice”
- 1 pinch sea salt (plus more to taste)
- 3 Tbsp lime juice (~ 2 limes)
- 1 tsp ground cumin (plus more to taste)
- 1/2 tsp chili powder
- 1/3 cup red or green salsa (plus more for serving // I like Trader Joe’s Chunky Salsa)
- 1/4 cup fresh chopped cilantro (plus more for serving)
PEPPERS + ONIONS
- 1 Tbsp olive or grape seed oil
- 1 medium red, green, orange, or yellow bell pepper (thinly sliced lengthwise)
- 1/2 medium red onion (sliced into 1/4-inch rings)
- 1 pinch sea salt
Instructions
- Put the beans in a small pot over medium-low heat and add spices to taste. Once it starts to bubble, turn down the heat and stir every now and then.
- These steps will show you how to make cauliflower rice. Turn on medium-low heat and warm up a big pan with a lid.
- Add oil, garlic, onion, and a pinch of salt and pepper once it’s hot. Stirring often, cook for one minute. Then add the “rice” made from broccoli and mix it in.
- Cover and steam the rice for two to four minutes, stirring every now and then, until it’s almost soft like rice (al dente). Right now, cut up your onion and bell pepper.
- Take the rice off the heat and put it in a big bowl. Fresh cilantro, lime juice, cumin, and pepper powder should all be added. After mixing everything together, take a taste and add more salt, pepper, lime juice, salsa, or spices if you like. Put away.
- Bring the big pan back up to medium-high heat. Add oil, bell pepper, onion, and a pinch of sea salt once it’s hot. Stir them around a lot as you cook them for about 4 minutes, or until they get a little soft and color.
- Put rice, beans, and peppers in separate bowls to serve. With chips, salsa, lime juice, hot sauce, guacamole (recipe in notes), or just by itself, this dish is great.
- It’s best when it’s fresh, but leftovers can be kept in the fridge for two to three days.
- Serve as is or with any of the additions mentioned above. I think you should use parsley, avocado, lime juice, and hot sauce.
- It’s best when it’s fresh, but leftovers can be kept in the fridge for two to three days covered.
- To warm it up again, put it in an oven set to 350 degrees F (176 degrees C) for about 20 minutes. See the notes for how to make it ahead of time.
Nutrition (1 of 3 servings)
- Serving: 1 bowls
- Calories: 269
- Carbohydrates: 44.3 g
- Protein: 13.7 g
- Fat: 15 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 195 mg
- Fiber: 12 g
- Sugar: 6.9 g
