Vegetarian Cauliflower Rice Burrito Bowl Recipe
What better way to pile on the veggies than with this delicious Vegetarian Cauliflower Rice Burrito Bowl recipe? Add all your favorite toppings and get ready to faceplant! Recipe yields 4 servings or two extra large portions.
Servings 4 servings
Calories 367kcal
Ingredients
- 2 TBSP avocado oil or olive oil (divided)
- ¼ cup finely diced onion
- 2 cloves garlic (peeled and minced)
- 3 cups uncooked cauliflower rice
- 1-2 cups black beans (canned or cooked from scratch)
- 1 cup frozen corn
- ¼-½ tsp cumin
- ¼-½ tsp chili powder
- 1-2 TBSP salsa (your fav jarred salsa)
- salt and pepper to taste
- ½ cup chopped fresh cilantro
- 1-2 cups Pico de Gallo (see below for recipe)
- 1 cup grated cheese (Cheddar, Mex Blend, or Pepper Jack)
- ¼-½ cup sour cream
- ½ lime cut into wedges (for an optional burst of citrus)
OPTIONAL EXTRAS
- guacamole or sliced avocado
- sliced jalapeno peppers (fresh or pickled)
- salsa
- salsa verde
- pickled red onion
- sliced black olives
- crushed tortilla chips
HOMEMADE PICO DE GALLO
- 1 cup finely diced tomato
- ¾-1 cup finely diced white onion
- 1 jalapeño pepper (seeds and stem removed)
- ¼ cup fresh chopped cilantro plus extra to taste
- fresh squeezed lime juice to taste (approx 1/4 a lime)
- ¼-½ tsp salt to taste
Instructions
- Making your cauliflower rice from scratch? See post for methods and instructions and cauli rice it up! To save time I used fresh bagged cauliflower rice from the produce section.
- To make the fresh Pico de Gallo, finely chop onion, tomato, and jalapeno. Combine with fresh lime juice and cilantro then season with salt. I always make extra to enjoy the next day with crispy tortilla chips - so good!
- In a large skillet, heat 1 teaspoon of oil over medium heat. Add the onion and frozen corn. Sauté until onion is tender and corn is cooked through, approx. 4-6 min. Add garlic and sauté an additional 30 seconds or until fragrant.
- Season with cumin and chili powder and mix well.
- Add remaining teaspoon of oil along with cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Season with salt and pepper, to taste.
- Drain and rinse back beans. Add to the skillet along with 1-2 TBSP of salsa and mix well. Taste and add any additional salt and pepper desired.
- Remove from the skillet and portion the “rice” into 4 bowls for a lunch sized portion or two bigger bowls for a larger dinner-sized serving.
- Top bowls with fresh cilantro, Pico de Gallo salsa, grate cheese, sour cream, and serve with lime wedges for squeezing a little optional citrus goodness on each bowl. Feel free to add any additional toppings you'd like from the list above and dig in!
Notes
Feel free to customize your burrito bowl any way you'd like! From pickled red onion to guacamole to crispy crushed tortilla chips.. the toppings you can add are deliciously endless.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and mix-ins chosen and enjoy!
Nutrition
Calories: 367kcal | Carbohydrates: 37g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 628mg | Potassium: 725mg | Fiber: 8g | Sugar: 9g | Vitamin A: 821IU | Vitamin C: 68mg | Calcium: 270mg | Iron: 2mg
