Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl
Burrito bowls are a wonderful thing. Passing on the tortilla, you’re skipping the nutrition-less carbs and focusing on a burrito’s main attraction, the filling.
While I have made cauliflower “rice” on multiple occasions, it never had occured to me until waiting in line at my local Chipotle that I could in fact use this concoction to make my own, more nutrient dense version of the standard burrito bowl.
The next day I put my idea to the test and was beyond happy with the results. Since the rice is not the star but the base in a traditional burrito bowl, replacing it with riced cauliflower truly mimics the signature texture and taste when lime and seasoning is added. While I thoroughly enjoyed my choice of toppings, feel free to get creative with whatever vegetables, beans, etc. you choose. The sky (or the size of your bowl) is the limit!

Serves 2
4 cups roughly chopped cauliflower
3 tablespoons chopped cilantro/parsley
1 tablespoon lime juice
1/2 large white onion onion, chopped
1 bell pepper, chopped
½ cup mushrooms. chopped
½ cup canned black beans, drained and rinsed
Taco seasoning (or mix of chili, garlic, onion, cumin, paprika, oregano, salt, pepper and crushed red pepper)
Salt and pepper

Optional Toppings:
Shredded cheese
Fresh pico/salsa
Avocado slices/Guacamole
Plain Greek yogurt
Hot sauce
Shredded lettuce
Protein of choice (I used Siracha marinated tofu)


Pulse cauliflower in a blender or food processor until it resembles rice. Transfer to a bowl and season with salt and pepper. Cover the bowl with a paper towel and microwave for 2-3 minutes or until hot. Add chopped cilantro/parsley and lime juice to the “rice” and mix well.

Bring a skillet sprayed with nonstick spray to medium heat. Add onions, mushrooms, and peppers to skillet until mostly softened. With about a minute of cooking remaining, add beans to heat through, about 1 minute.
Top mixture with about 2 teaspoons of taco seasoning and stir to coat.
Separate rice into two bowl and divide vegetable mixture to each of the bowls.
Top with cheese, salsa/pico, avocado/guacamole and/or greek yogurt.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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