Vegetarian Cauliflower Rice Burrito Bowl Recipe

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by Sil Pancho

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12.07.2021


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!

Vegetarian Cauliflower Rice Burrito Bowl with Pico de Gallo and Sour Cream

Cauliflower rice is crazy versatile! It takes on the flavor of everything around it, and can easily be made into a variety of different cuisines.

From Mexican Cauliflower Rice to Cauliflower Fried Rice to the most epic Cauliflower Rice Breakfast Bowls — the options are endless.

It also makes a pretty baller filling for tacos and burritos. So good!

Today I’m stir frying some up on a skillet to make the most epic little burrito bowl. They’re great for dinners and lunches and can even be prepped in advance!

Cauliflower Rice Burrito Bowl Ingredients

If you’re new to the joys of cauliflower rice, it’s basically shredded bits-o-cauliflower that resemble grains of rice in texture.

They’re a fantastic low-calorie and low-carb alternative to rice for those with special diets or allergies, or for anyone that simply wants to eat more veggies.

Most grocery store offer a variety of pre-riced bags of cauliflower rice in the produce section if you’re looking for a shortcut but it’s also relatively easy to make at home!

How to Make Cauliflower Rice

To make cauliflower rice, remove the stem and leaves from a head of cauliflower. Then…

FOOD PROCESSOR TECHNIQUE

Roughly chop into small florets. Use the food processor’s grater disc to transform the florets into “rice” or make it without the attachment by working in three batches. Working in small batches will help you get even texture. Simply pulse until the mixture appears minced/shredded and you’re good to go.

BOX GRATER TECHNIQUE

Break into large pieces for easy handling and grate using the coarse side of your grater. As you run out of space for your fingers to grip the florets, simply mince any remaining pieces with a knife.

Veggie Cauliflower Rice Burrito Bowl Ingredients

Today’s tasty recipe is inspired by the always fabulous Gaby of What’s Gaby Cooking. She uses frozen cauliflower rice which is also a speedy option for fast and flavorful burrito bowls!

Vegetarian Cauliflower Rice Burrito Bowl Recipe

These baller burrito bowls are a great make-ahead meal prep option for the week. They can be re-heated on a skillet stove-top or in the microwave and piled high with all your favorite burrito bowl toppings.

Tasty Toppings for Burrito Bowls

Vegetarian Cauliflower Rice Burrito Bowl

I absolutely *LOVE* this recipe for meal prepping lunches for the week. I’m legit scarfing a bowl for breakfast right now while typing this recipe up!

Love it so!

Ready to get your burrito bowl on? Here’s the recipe:

Vegetarian Cauliflower Rice Burrito Bowl Recipe

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.

Author Jenn Laughlin – Peas and Crayons

  • 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

  1. 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.

  2. 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!

  3. 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.

  4. Season with cumin and chili powder and mix well.

  5. 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.

  6. 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.

  7. 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.

  8. 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!

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 Facts

Vegetarian Cauliflower Rice Burrito Bowl Recipe

Amount Per Serving

Calories 367
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 37mg12%

Sodium 628mg27%

Potassium 725mg21%

Carbohydrates 37g12%

Fiber 8g33%

Sugar 9g10%

Protein 15g30%

Vitamin A 821IU16%

Vitamin C 68mg82%

Calcium 270mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this cauliflower rice burrito bowl recipe, 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!

Crazy for Cauliflower?

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