There’s no secret that I love Mexican cuisine. We eat Mexican food in one form or another at least twice a month. I have many recipes for tacos and beans, salads, and enchiladas on my blog. You are smart; you can spot a pattern.
Another favorite? Burrito bowl. When we return from a trip, it’s what I want first. It’s fast, easy, healthy, delicious.
My classic version of the 30-minute Burrito Bowl is in our print book (!!). After trying out Cauliflower rice stuffed peppers (!!) Recently, I decided to make a quicker, more inspired version of this meal. You probably know what happened. (Hint: this deliciousness.)
Burritos: Their Origins
There is no definitive answer to the question of who invented the burrito or when, but a few theories place its origins in Mexican cuisine. Around the 1950s, the concept was introduced to the US. Since then, it has grown in popularity. How can you go astray with tasty ingredients stuffed into a tortilla, right?
This inspired burrito-bowl version forgoes the tortilla in favor of a plethora of fillings!
How to make Cauliflower rice burrito bowls
The base is steamed cauliflower rice. It’s then flavored with salsa, cilantro, and lime juice. This is a meal I could have eaten on its own for lunch, but there’s still more.
Guacamole and sauteed peppers, onions, and black beans are optional.
This combination adds a lot of protein and fiber from plants, as well as vitamins, minerals, and tons of flavor. Yes, please.
Ingredients
BEANS
- Can of black or pinto Beans, 15 oz.
- Half a teaspoon of ground cumin
- Chili powder 1/2 tsp
- 1/8 to 1/4 tsp of sea salt (to your taste)
CAULIFLOWER RICHE
- Olive or grapeseed oil, 1 tbsp
- Three cloves of garlic, minced (each clove yields 1 1/2 tbsp).
- 1/4 cup diced white or red onion
- One medium head of cauliflower grated into “rice.” ( See method here
- Add more salt to your taste.
- 3 Tbsp of lime juice (2 limes)
- Cumin powder (additional to taste: 1 tsp)
- Chili powder 1/2 tsp
- 1/3 cup red salsa or green (plus extra for serving // I love Trader Joe’s chunky salsa)
- Fourteen cups chopped fresh cilantro (plus additional for serving).
PEPPER + ONIONS
- Olive or grapeseed oil, 1 Tbsp
- One medium yellow, red, green, or orange bell pepper, thinly sliced.
- Half a medium red onion, sliced into rings of 1/4 inch.
- Sea salt, one pinch
Instructions
- Season beans with spices according to your taste. Add the beans to a small pan over medium heat. Once the beans are bubbling, turn down the heat and stir frequently.
- Follow these instructions to prepare cauliflower rice. Heat a large skillet with a rimmed edge over medium heat.
- Add oil, onion, garlic, and salt to taste once the oil is hot. Stir frequently and sauté for one minute. Add the cauliflower “rice” and mix to coat.
- Steam the rice with the lid for 2-4 minutes or until it is almost like rice in texture (al dente). Stir occasionally. At this point, chop your bell peppers and onions.
- Remove the rice from the heat and place it in a large bowl. Add the lime juice, cumin, and chili powder to the rice. Also, add fresh cilantro. Mix well, taste, and adjust seasonings as needed. Add salt, pepper, salsa, lime juice, cumin, etc. Set aside.
- The large skillet should be heated back up to medium heat. Add oil, onion, bell pepper, and sea salt once the skillet is hot. Stirring frequently, sauté until they are slightly softened and have a slight color, about 4 minutes.
- Divide the rice, beans, and peppers into serving bowls. Enjoy with chips, corn tortillas, salsa, lime, hot sauce, or guacamole.
- Fresh is best, but leftovers can be kept in the fridge for up to 2-3 days.
- As is or with the toppings listed above. I suggest avocado, lime, hot sauce, and cilantro.
- Leftovers can be stored in the fridge for up to two days. Reheat the dish in an oven at 350 degrees F (176 C) until it is warm through. This should take about 20 minutes. Notes provide instructions for making the dish ahead of time.
