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Cauliflower Rice Burrito Bowl
Mexican-American

Cauliflower Rice Burrito Bowl

A lighter take on a burrito bowl built on seasoned cauliflower rice, black beans, corn, peppers and avocado. All the flavor of the original at a fraction of the calories.

27 min
Total time
4
Servings
15 min
Prep
12 min
Cook
beginnerlunchlow-calorievegetariangluten-freehigh-fiber
Source: Gina Homolka (Skinnytaste)

Ingredients

4 servings
  • 600 g cauliflower rice, fresh or frozen
  • 15 ml olive oil
  • 2 g ground cumin
  • 2 g chili powder
  • 1 g garlic powder
  • 425 g black beans, drained and rinsed
  • 150 g corn kernels, fresh, frozen or canned
  • 1 (about 150 g) red bell pepper, diced
  • 150 g cherry tomatoes, halved
  • 1 (about 150 g) avocado, sliced
  • 1 lime, juiced
  • 15 g fresh cilantro, chopped
  • 4 g kosher salt, to taste

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower rice and cook, stirring, for 5 to 6 minutes until tender and lightly golden.
  2. Step 2.Stir in the cumin, chili powder, garlic powder and a pinch of salt, and cook for 1 minute until fragrant.
  3. Step 3.Add the black beans, corn and diced bell pepper. Cook for 3 to 4 minutes until heated through and the pepper softens slightly.
  4. Step 4.Squeeze in half of the lime juice and stir, then taste and adjust salt.
  5. Step 5.Divide the warm cauliflower rice mixture among four bowls.
  6. Step 6.Top each bowl with halved cherry tomatoes, sliced avocado and a generous sprinkle of cilantro.
  7. Step 7.Finish with the remaining lime juice squeezed over the top and serve.

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