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Cauliflower Rice Burrito Bowl Recipe

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★★★★★

4.4 from 58 reviews

This Cauliflower Rice Burrito Bowl is a vibrant, nutritious, and flavorful meal combining roasted sweet potatoes, sautéed fajita veggies, seasoned black beans, zesty cilantro lime cauliflower rice, and creamy homemade guacamole. Perfect for a wholesome lunch or dinner, this recipe offers a satisfying, gluten-free alternative to traditional burrito bowls with fresh toppings and bold seasonings.

Ingredients

Scale

Cilantro Lime Cauliflower Rice

  • 1 batch cauliflower rice
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Roasted Sweet Potatoes

  • 1 batch diced sweet potatoes
  • Olive oil
  • Salt and pepper to taste

Fajita Veggies

  • 1 batch sliced bell peppers (red, green, yellow)
  • 1 batch sliced onions
  • Olive oil
  • Salt and pepper to taste

Seasoned Black Beans

  • 15 oz canned black beans, slightly drained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder

Homemade Guacamole

  • 1 batch ripe avocado
  • 1 tablespoon lime juice
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Optional Garnishes

  • Fresh lime juice
  • Salsa
  • Cheese
  • Sour cream

Instructions

  1. Roast Sweet Potatoes: Prepare diced sweet potatoes by tossing them with olive oil, salt, and pepper. Spread evenly on a baking sheet and place in a preheated oven at 425°F (220°C) to roast until tender and lightly browned, about 25-30 minutes.
  2. Cook Fajita Veggies and Cauliflower Rice: While sweet potatoes roast, sauté sliced bell peppers and onions in a skillet over medium heat with olive oil until tender and slightly caramelized. In a separate pan, cook the cauliflower rice on the stove, seasoning it with lime juice, chopped cilantro, and salt for the cilantro lime flavor.
  3. Warm Black Beans: Slightly drain canned black beans and add to a small saucepan. Stir in cumin, chili powder, salt, garlic powder, and onion powder. Heat over low heat while stirring occasionally until warmed through, about 5-7 minutes.
  4. Prepare Guacamole: Just before serving, mash ripe avocados with lime juice, diced onion, chopped cilantro, salt, and pepper to make fresh guacamole.
  5. Assemble Burrito Bowls: In serving bowls, layer cilantro lime cauliflower rice, roasted sweet potatoes, fajita veggies, and seasoned black beans.
  6. Add Guacamole and Garnishes: Top each bowl with a generous scoop of homemade guacamole and garnish with fresh lime juice, salsa, cheese, sour cream, or your favorite toppings.

Notes

  • For a vegan option, omit cheese and sour cream or use plant-based alternatives.
  • Adjust seasoning in the beans and veggies to your taste preferences.
  • Sweet potatoes can be roasted ahead of time to save preparation time.
  • Use fresh lime juice for the best flavor impact in both the rice and guacamole.
  • Feel free to add additional protein options, such as grilled chicken or tofu, if desired.

Keywords: cauliflower rice, burrito bowl, roasted sweet potatoes, fajita veggies, black beans, guacamole, healthy, gluten free, Mexican-inspired

Find it online: https://kitchenbyclara.com/cauliflower-rice-burrito-bowl-recipe/