Cauliflower Rice Burrito Bowls
Cauliflower Rice Burrito Bowls are a grain-free, plant-based approach to classic burrito bowls!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Lifestyle
Cuisine: Mexican
Servings: 3 Servings
Calories: 452kcal
Author: Julia
For the Cauliflower Rice:
- 2 tablespoons grapeseed or olive oil
- 1 head cauliflower grated
- 1 lime juiced
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- ¾ teaspoon kosher salt
For the guacamole:
- 2 ripe avocadoes
- 2 cloves garlic minced
- 1 lime juiced
- 2 tablespoons red onion chopped
- 1 jalapeno seeded and chopped
- 1 roma tomato seeded and diced
- 1 tablespoon fresh cilantro chopped
- Salt to taste
For the Burrito Bowls
- 1 14-ounce can garbanzo beans
- 1 cup corn
For Serving:
- Guacamole
- Cauliflower Rice
- Pico de Gallo
- Cilantro for serving
Make the Cauliflower Rice:
Remove the green stems off the cauliflower and chop the head of cauliflower in half.
Grate the whole head (one half at a time) on the box grater. It’s okay if you leave some small florets.
In a large skillet, heat oil to medium-high heat.
Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the skillet.
Cook the cauliflower, stirring consistently, until it is softened and browned, about 15 to 20 minutes.
Make the Guacamole:
Peel and pit the avocados and place them in a bowl.
Add the lime juice, garlic, onion, jalapeno, and mash with a fork or chop with a knife (to leave the guacamole chunky, use a knife to chop everything together).
Add the chopped tomato and cilantro and fold into the guacamole.
Compile the Bowls:
Heat the garbanzo beans and corn on the stove top or in the microwave until hot.
Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add pico de gallo and guacamole and go to town!
Serving: 1of 3 | Calories: 452kcal | Carbohydrates: 43g | Protein: 14g | Fat: 31g | Fiber: 13g | Sugar: 13g