Cauliflower-Rice and Guacamole Burrito Bowl
- Total Time: 35 mins
- Yield: 3-5
Description
This hodgepodge dinner is comforting and cravable but still nutritious with cauliflower rice replacing regular rice.
Ingredients
For the Cauliflower Rice:
- 2 tbsp grapeseed or olive oil
- 1 head cauliflower, grated
- 1 lime, juiced
- 1 tbsp chili powder
- 2 tsp onion powder
- 3/4 tsp kosher salt
For the guacamole:
- 2 ripe avocadoes
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 tbsp red onion, chopped
- 1 jalapeno, seeded and chopped
- 1 roma tomato, seeded and diced
- 1 tbsp fresh cilantro, chopped
- Salt to taste
For the Burrito Bowls
- 1 14-oz (395 g) can garbanzo beans
- 1 ear corn, cooked and kernels removed
- Guacamole
- Cauliflower Rice
- Pico de Gallo
- Cilantro for serving
Instructions
To Prepare the Cauliflower Rice:
- Remove the green stems off the cauliflower and chop the head of cauliflower in half.
- Grate the whole head (one half at a time) on the box grater. It’s okay if you leave some small florets.
- In a large skillet, heat oil to medium-high heat.
- Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the skillet.
- Cook the cauliflower, stirring consistently, until it is softened and browned, about 15 to 20 minutes.
To Make the Guacamole:
- Peel and pit the avocados and place them in a bowl.
- Add the lime juice, garlic, onion, jalapino, and mash with a fork or chop with a knife (to leave the guacamole chunky, use a knife to chop everything together).
- Add the chopped tomato and cilantro and fold into the guacamole.
To make awesome burrito bowls:
- Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot.
- Steam an ear of corn about 5 to 8 minutes. When it’s cool enough to handle, carefully remove the kernels using a knife.
- Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add pico de gallo and guacamole and go to town!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
If You Liked This Recipe, You’ll Love These
- Vegetarian Roasted Cauliflower Bowl
- General Tso’s Cauliflower
- Eggplant and Cauliflower Curry with Tofu
- Cauliflower Gnocchi with Pea Pesto
Frequently Asked Questions
How do I make cauliflower rice without a food processor?
Use a box grater — chop the cauliflower head in half and grate each half on the box grater. It’s fine to leave some small florets. Cook the grated cauliflower in a skillet with lime juice, chili powder, onion powder, and salt for 15–20 minutes until softened and browned.
How do I keep the guacamole chunky rather than smooth?
“To leave the guacamole chunky, use a knife to chop everything together” rather than mashing with a fork. For a smoother result, use the fork or an immersion blender.
What spices go into the cauliflower rice in this recipe?
The cauliflower is seasoned with the juice of 1 lime, 1 tbsp chili powder, 2 tsp onion powder, and ¾ tsp kosher salt — all added directly to the skillet with the grated cauliflower and cooked covered, stirring consistently.
