Cauliflower-Rice and Guacamole Burrito Bowl
- Total Time: 35 mins
- Yield: 3-5 1x
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?
The recipe uses a box grater — chop the cauliflower head in half and grate each half on the box grater. The instructions note it is fine to leave some small florets. The grated cauliflower is then cooked 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?
The instructions give you the choice: “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. 
