These Vegetarian Burrito Bowls are piled high with seasoned roasted cauliflower, fluffy yellow rice, crisp veggies and a hearty drizzle of creamy sriracha ranch. DELICIOUS!
Burrito bowls are kiiiind of a big deal around here.
They’re exactly what you think they are: all your favorite burrito mix-ins, in a big. ole. bowl. It doesn’t get any easier than that!
Sometimes they’re in the form of taco bowls or quinoa bowls but no matter what you call them, they’re an amazing way to faceplate into a mountain of veggies without having to subject yourself to a salad.
For the base I used a mix of fluffy yellow rice and crisp romaine lettuce then topped it with allllll my favorites. Seasoned roasted cauliflower was a must, in all it’s tender-on-the-inside crisp-on-the-outside glory.
I also added chopped bell pepper, sliced jalapeños, shredded red cabbage, fresh cilantro, and lime wedges to garnish. For a sauce I topped this deliciousness with a creamy Sriracha Ranch. Love it so!
special diets and swaps
These baller bowls are gloriously gluten-free and vegetarian.
For a vegan burrito bowl, simply use a vegan ranch as your sauce base or swap the dressing for your favorite salsa or hot sauce.
To make them paleo and whole30 compliant, simply skip the yellow rice and swap the sauce.
For keto diets you can simply skip the rice and you’re good to go!
Vegetarian Burrito Bowls with Roasted Cauliflower
The recipe below is perfect for two burrito bowls. Need to feed 4 or more? Feel free to double or triple the recipe as needed.
This rockin’ recipe is also super meal prep friendly! I like to have all the chopped/prepped ingredients in containers in the fridge so all I have to do is heat up the cauliflower and rice and combine before faceplanting.
Enjoy!
Vegetarian Burrito Bowls with Roasted Cauliflower
Ingredients
- 3-4 cups chopped cauliflower
- 1 TBSP avocado oil or olive oil
- 1/2-1 tsp chili powder
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp garlic powder
- 1/8-1/4 tsp cayenne pepper (skip if non-spicy is preferred)
- salt and pepper to taste
- ½ cup uncooked yellow rice
- 1-2 cups shredded lettuce
- 1/2-1 cup chopped red cabbage
- 1 cup diced bell pepper (optional but tasty!)
- 1 jalapeño , sliced thin
- lime wedges for serving
- fresh cilantro to taste
SRIRACHA RANCH
- ¼ cup ranch dressing (vegan or regular)
- 1 TBSP Sriracha
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, drizzle chopped cauliflower florets with oil and season with chili powder, paprika, cumin, garlic powder and cayenne pepper. For more spicy caulfilower, add extra cayenne. For less spicy, simply skip the caynenne pepper. Season with salt and pepper to taste (I added a pinch of each) and mix well to coat.
- Spread cauliflower out spaced on parchment paper lined baking sheet and bake at 400°F for 25-30 minutes or until edges are crispy and browned.
- While the cauliflower roasts, cook your rice via package instructions and prep remaining ingredients. This way when the seasoned cauliflower is ready the bowls are ready for assembly and faceplantage!
- Place your rice and lettuce at the bottom of each bowl and top with roasted cauliflower, cabbage, bell pepper, and jalapeno. Drizzle with Srirahca ranch (or choice of dressing/sauce) and add any additional toppings your heart desires!
- Serve with lime wedges to add in a burst of citrus flavor and spirnkle with fresh cilantro. Enjoy!
Notes
baller burrito bowl topping options
- pico de gallo
- chopped tomatoes
- black bean salsa
- shredded cabbage or slaw
- jalapeños (fresh or pickled)
- minced red onion or pickled red onion
- sour cream or Greek yogurt (skip for vegan)
- sliced avocado or guacamole
- fresh cilantro
- restaurant style salsa
- salsa verde or avocado salsa
Nutrition
baller burrito bowl topping options
- pico de gallo
- chopped tomatoes
- black bean salsa
- shredded cabbage or slaw
- jalapeños (fresh or pickled)
- minced red onion or pickled red onion
- sour cream or Greek yogurt (skip for vegan)
- sliced avocado or guacamole
- fresh cilantro
- restaurant style salsa
- salsa verde or avocado salsa
If you get a chance to try these vegetarian burrito bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
This was absolutely delicious! I will definitely be making this again!
Yay! Thanks Jennifer!