Cauliflower Rice Burrito Bowl Recipe
Prep Time:
15 minutes
Cook Time:
17 minutes
Servings:
4 Servings
Ingredients
  • ½ head cauliflower, cut into small florets
  • 2 tablespoon oil, divided
  • ¼ cup diced yellow onion
  • 2 diced garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon salt, divided
  • ¼ teaspoon chili powder
  • 3 tablespoons lime juice, divided
  • ¼ cup red salsa
  • ½ red onion, sliced
  • 1 sliced red pepper
  • 1 sliced green pepper
  • 1 sliced yellow pepper
  • ¼ cup tahini
  • 2 tablespoons Sriracha
  • ½ teaspoon garlic powder
  • 1 avocado
  • 1 (15-ounce) can black beans, rinsed and drained, cooked
  • 2 cups corn, cooked
  • 1 large tomato, diced
Directions
  1. Using the grating blade on a food processor, process the cauliflower into cauliflower rice.
  2. Add 1 tablespoon of oil to a large frying pan over medium heat.
  3. Add the onion and garlic and saute for 2 minutes.
  4. Add the cauliflower rice, cover the pan and reduce heat to medium-low, and steam rice for 5 minutes.
  5. Put the cooked cauliflower rice in a bowl and add the cumin, ½ teaspoon of salt, chili powder, 2 tablespoons of lime juice, and salsa.
  6. Add the remaining oil to a frying pan and bring the heat to medium-high.
  7. Add the sliced red onion, red, green, and yellow peppers. Cook for 10-15 minutes, stirring frequently until soft.
  8. In a small bowl, combine the tahini, 4 tablespoons of water, Sriracha, garlic powder, remaining lime juice, and remaining salt.
  9. Slice the avocado.
  10. Assemble the bowls by adding the cauliflower rice, black beans, peppers mixture, corn, tomatoes, and avocado.
  11. Drizzle on the sauce or serve on the side. The cauliflower rice burrito bowls are ready to serve. Top with cilantro, jalapeño, and lime wedges if desired.