Cauliflower Rice Burrito Bowl Recipe

Name: Cauliflower Rice Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 large cauliflower, cored and cut into large florets; 5 tablespoons olive oil; lime, juice and zest of, plus additional wedges for serving; 1 large red bell pepper, thinly sliced; 1 large red onion, thinly sliced; 1 jalapenos or 1 serrano pepper, thinly sliced; 1 tablespoon cumin seed; 1 (15 ounce) can pinto beans, drained and rinsed (or black beans); 1/2 avocado, peeled and diced; 3 tablespoons chopped cilantro, chives, and parsley; 1/4 cup Greek yogurt (or sour cream); 1/4 cup salsa

Servings: persons

1/2 large cauliflower, cored and cut into large florets
5 tablespoons olive oil
lime, juice and zest of, plus additional wedges for serving
1 large red bell pepper, thinly sliced
1 large red onion, thinly sliced
1 jalapenos or 1 serrano pepper, thinly sliced
1 tablespoon cumin seed
1 (15 ounce) can pinto beans, drained and rinsed (or black beans)
1/2 avocado, peeled and diced
3 tablespoons chopped cilantro, chives, and parsley
1/4 cup Greek yogurt (or sour cream)
1/4 cup salsa

1
Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
2
Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 large cauliflower, cored and cut into large florets, 5 tablespoons olive oil, lime, juice and zest of, plus additional wedges for serving, 1 large red bell pepper, thinly sliced, and more.

Yes, Cauliflower Rice Burrito Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Rice Burrito Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions