Vegetarian Cauliflower Rice Burrito Bowl Recipe
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (5)

Vegetarian Cauliflower Rice Burrito Bowl Recipe

NUTRITION · PER SERVING30M COOK
CAL 37%·PRO 45%
CARBS 68G37% OF CAL
24G FIBER30G OTHER15G TOTAL SUGAR
FAT 28G34% OF CAL
11G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian burrito bowl with cauliflower rice, black beans, corn, and all the toppings you love. Seasoned with cumin and chili powder, this is filling, customizable, and ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 4
  • 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))
  • guacamole (or sliced avocado)
  • sliced jalapeno peppers ((fresh or pickled))
  • salsa
  • salsa verde
  • pickled red onion
  • sliced black olives
  • crushed tortilla chips
  • 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)
PREP
20M
SODIUM
2435MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.