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Cauliflower rice burrito bowl [vegan, gluten-free & grain-free]

Cauliflower Rice Burrito Bowls

  • Author: Jess
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 bowls 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Mexican


These burrito bowls are made grain-free with cauliflower rice for a healthy and tasty dinner! 



Cauliflower rice

  • 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 

Other ingredients

  • 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) 
  • Cilantro 
  • Your favourite salsa to top


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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