Burrito Bowl with Cauliflower Rice
This hearty Burrito Bowl is packed with flavor, texture—and of course, vegetables! It’s a delightful option for lunch or dinner. Add beans for a great source of plant- protein—maybe even try some tempeh! Toss on some avocado slices for a some healthy-fats. And toss on some spicy salsa, for a kick!
When I was a kid, tacos were always one of my favorites. I loved the crunchy lettuce and the salsas. I still do enjoy taco night, as it’s so simple and can be so versatile. Tacos can be really simple, as simple as just having beans, salsa, and greens to being more complex and flavorful by adding limes, cilantro, peppers, and maybe even some mango! I love these tempeh pinto bean tacos and lentil taco meat recipes on my blog! A delicious, plant protein-packed meal that is sure to please.
My family has been making cauliflower rice for taco night for a while now. It’s so good! We have prepared it for potlucks on many occasions, and it’s always gone by the end of the party. I love cauliflower rice because it’s a great way to get more veggies into your meals, while also adding some crunch. Cauliflower also is so neutral and takes on flavors of the dish. I enjoy adding uncooked cauliflower rice to all my salads, as I really enjoy it’s crunchy texture. It’s one of my favorites!
I also love Japanese sweet potatoes. If you have not tried this before, I would highly recommend you do. They are so sweet and so creamy! The first time I had one of these potatoes (it was in Haiti and it was served mashed with other veggies), I thought for sure someone cooked them with butter and cream. The potatoes are so naturally sweet and creamy, you honestly don’t need anything on them. I roast them in the oven whole or make them into sweet potato fries and add them to just about every meal. I still do love purple sweet potatoes and include these often in my meals, but the Japanese variation has become almost routine over here.
I took a few twists on this recipe, preparing a homemade spice blend to mimic the store bought option that we had been using – I made this one healthier. The store bought spice blend has loads of salt in it and even some sugar. I knew I could do better. When it comes to my cooking, I prefer to use salt-less spices and if I need to add salt, I prefer to add it myself since it can be adjusted to taste without being over powering.
If you are in the mood for tacos or a fully loaded burrito instead of a bowl, go ahead! Serve these fixings up on corn or 100% whole wheat tortillas and enjoy!
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon parsley
- ½ teaspoon oregano
- ½ teaspoon garlic
- 1 tablespoon chipotle pepper (chili powder)
- 1 teaspoon date sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon chili pepper flakes (hot peppers)
- 16 oz riced cauliflower
- ½ cup cilantro, chopped
- ½ cup frozen corn
- 1 medium/ large onion, diced
- 2 bell peppers, cut into strips
- 2 cups cooked black beans
- 1-2 ripe avocado
- 1-2 medium sweet potatoes, roasted
- greens (e.g. kale, mixed greens, spinach)
- Tomatoes, chopped
- cilantro
- Salsa
- Combine all the spice ingredients together in a bowl. Stir and set aside.
- Sauté the cauliflower (without water or oil) for 3-5 minutes on medium heat. Add the chopped cilantro, corn, and 3 tablespoons of the spices. Add 2-3 tablespoons of water (or more) as needed to the pan. Sauté for additional 5-8 minutes or until the veggies reach desired texture. Add a pinch of cayenne, if desired.
- Sauté the diced onion in 2-3 tablespoons of water until translucent. Add the peppers and 1 tablespoon of the spices. Add 1-2 tablespoons of water, if needed. Sauté until the veggies reach desired texture.
- Serve the cauliflower rice and veggies on greens. Top with black beans, salsa, avocado, and other favorite fixings.
- *16 oz of cauliflower rice is about 3¾ - 4 cups.
- If making this taco style, serve the cauliflower and veggies on corn or 100% whole wheat tortillas (optional).
- Serves about 4
