• Cauliflower Rice Burrito Bowl


    Love, love, love this and I think you guys will too! Always looking for new lunch or dinner ideas and this one is a winner. Although this recipe is vegetarian, feel free to add chicken or shrimp or even slices steak to make it a more “manly” meal option. If you prefer the typical burrito wrap, just throw the ingredients into a big tortilla and fold it like a burrito! Enjoy!











    Cauliflower Rice Burrito Bowl


    • 2 cups cauliflower crumbles (rice) or pulse a half head of cauliflower in the food processor. Trader Joes sells crumbles in a bag!
    • 2 handfuls baby kale (or any mixed greens you like)
    • 1/4 cup black beans, rinsed and drained
    • 1/4 cup roasted corn (I buy Trader Joes frozen)-defrost in microwave or if you are using canned corn use at room temperature.
    • 6 grape tomatoes, halved
    • 1/4-1/2 cup red, yellow and orange peppers, chopped
    • 1/4 cup mushrooms, chopped
    • 1-2 tablespoons olive oil or coconut oil
    • olive oil spray
    • 1/4 teaspoon cumin
    • 1/4 teaspoon garlic powder
    • dash of chili powder
    • 1 lime, juiced
    • cilantro for garnish
    • optional toppings: shredded cheese, avocado, guacamole, chicken, shrimp


    Place lettuce in a bowl and dress with olive oil spray and juice from half a lime.

    In a large sauce pan add a little olive oil over medium heat and sauté the mushrooms and peppers, sprinkle with chili powder and cook until golden brown. Set aside.

    In the same pan add a little more oil and add cauliflower rice, sprinkle with garlic powder, cumin and pepper and cook for 1-2 minutes. (do not over cook)

    Add the “rice” on top of the lettuce.

    Add the remaining ingredients to the bowl- the mushrooms and peppers, the roasted corn, tomatoes and beans.

    Squeeze with the other half of lime and add any additional toppings now.






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