Burrito Bowl Recipe (Vegan, Gluten Free)
This Mexican Cauliflower Rice Burrito Bowl combines all the flavors of a tasty burrito in a healthy, tasty one bowl dinner.
Servings: 4 servings
- 2 1/2 cups riced cauliflower
- 1 tbsp. olive oil
- 1/2 red onion reserve handful for topping
- 2 cloves garlic minced
- 1/2 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- dash of cayenne pepper
- salt & pepper to taste
- 1 cup black beans
- 1 tomato
- Avocado slices
- lime wedges
- 10 sprigs cilantro
For cauliflower rice:
Break cauliflower into florets and place in food processor
Pulse until cauliflower is rice like. Remove and place on clean kitchen towel or paper towels and squeeze out any excess liquid.
Meanwhile heat olive oil over medium heat and add chopped onion, minced garlic.
Cook 2-3 minutes until fragrant and translucent.
Add riced cauliflower, garlic powder, cumin, oregano, cayenne pepper and salt & pepper to taste.
Continue to cook stirring frequently about 8-10 more minutes.
Add Mexican riced cauliflower
black beans that have been drained and rinsed
chopped tomato and remaining chopped red onion
drizzle with lime juice
Serving: 1serving | Calories: 135kcal | Carbohydrates: 12.8g | Protein: 3.6g | Fat: 8.8g | Sodium: 18mg | Potassium: 407mg | Fiber: 5.3g | Sugar: 2.6g | Calcium: 36mg | Iron: 1mg