Cauliflower rice burrito bowls [vegan, gluten-free]
These Cauliflower Rice Burrito Bowls make a healthy vegan, gluten-free and grain-free meal that is packed with veggies and protein!
Thought: what if you could turn cauliflower into rice and use it as the base of a burrito bowl instead of actual rice?
Here’s what’s about to go down in this these bowls:
- Sautéed garlicky cauliflower rice
- Smokey chipotle black beans
- Oven roasted sweet potatoes
- Fresh corn
- Homemade guac (extra
Now if you’re feeling a bit confused about how to turn cauliflower into rice (like, what?) don’t worry! We’re going to cover that below. But in case you’re more visual, Lisa from Downshiftology has a great video (which you can watch here) that shows you how to do it!
How to make cauliflower rice:
Making cauliflower rice is SO simple and I know you’re going to love making it and using it in a variety of recipes!
To make the cauliflower rice, chop up a head of cauliflower florets into pieces.
Place the cauliflower florets in the food processor and use the pulse setting to pulse the cauliflower until it forms small crumbs. (Be careful not to over-pulse it!)
If you’d like to cook the cauliflower rice, heat some oil in a pan on medium-high head and add the cauliflower rice to the pan. Cook it for 2-3 minutes on each side. You can also season the cauliflower rice with some onions and garlic, which is what we are going to do for this recipe!
You can alternatively make cauliflower rice in your microwave by placing the cauliflower rice in a microwave safe bowl and heating for 3-4 minutes.
A few notes on the recipe:
So let’s chat a bit about the “rice.” Cauliflower rice can be easily made in your food processor, which is the quickest way to do it. If you don’t have a food processor, don’t worry! You can also make cauliflower rice using the widest selection on a cheese grater. (Just grate the cauliflower into little bits.)
Cauliflower rice can be enjoyed raw or cooked. I prefer it cooked so it has a bit of a softer texture, but if you like it raw then you can leave it raw! I cook up the cauliflower rice with some onions and garlic which adds so great flavour to the rice.
The beans get tossed up with some chipotle peppers in adobo sauce, which makes them a little spicy. If you don’t like spice, then skip out on the chipotles and use a tablespoon of tomato paste instead.
This cauliflower rice burrito bowl is TOTALLY versatile, which is what I love about it most. If there’s any alternative protein you like to enjoy on burrito bowls, then go for it! Any stir-fried veggies you’d like to add, go right ahead! I like to top my bowls off with some salsa and a squeeze of lime.
More bowl recipes to try
- Quinoa Power Bowl with Green Goddess Dressing
- Spicy Satay Power Bowls
- Vegan Buddha Bowls with Spicy Mango Sauce
These burrito bowls are made grain-free with cauliflower rice for a healthy and tasty dinner!
- 1 head cauliflower, chopped into florets
- 1 tbsp avocado oil
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp salt
Smokey chipotle black beans
- 1/2 tbsp avocado oil
- 1/2 onion, finely chopped
- 1/2 red pepper, chopped
- 1 can black beans (about 14oz)
- 2 chipotle peppers in adobo, chopped
- 1 tbsp tomato paste
- 2 tbsp water
- 1/2 tsp cumin powder
- 1/2 tsp chilli powder
- Salt & pepper to taste
- 1 sweet potato, peeled and cut into cubes
- 1/2 cup cooked corn (omit if eating entirely “grain-free”)
- 1 avocado, mashed (I like to add a squeeze of lime and pinch of salt)
- Your favourite salsa to top
- Make the cauliflower rice: Add the cauliflower florets to a food processor and pulse until grainy. (don’t over pulse!) Heat the avocado oil in a large pan on medium-high heat then add the onion and cook for 2 minutes. Add the garlic and cook another minute. Add the cauliflower and cook for 3-4 minutes until tender. Season with salt.
- Prep the chipotle black beans: Heat the avocado oil on medium-high heat in a pan then add the onion and pepper for cook for 2-3 minutes. Add the rest of the ingredients and mix together letting cook for another 2-3 minutes.
- Roast the sweet potato: Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Place the cubed sweet potato on the pan and bake for 20-30 minutes until tender, flipping halfway through.
- Putting it all together: Add some cauliflower rice to the bottom of your bowl and top with the chipotle black beans, roasted sweet potatoes, corn, guacamole, fresh cilantro and your favourite salsa.
Add any other toppings you love to these burrito bowls!
Store components of these bowls separate in the fridge.
I use this food processor to make the cauliflower rice.
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 7g
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 15g
Keywords: How to make cauliflower rice, healthy cauliflower rice recipes
If you tried these Cauliflower Rice Burrito Bowls or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!