Cauliflower-Rice and Guacamole Burrito Bowl

This hodgepodge dinner is comforting and cravable but still nutritious with cauliflower rice replacing regular rice.
By Julia Mueller
Cauliflower-Rice and Guacamole Burrito Bowl

Cauliflower-Rice and Guacamole Burrito Bowl
 
Prep Time
Cook Time
Total Time
 
This hodgepodge dinner is comforting and cravable but still nutritious with cauliflower rice replacing regular rice.
Author:
Recipe Type: Main
Serves: 3-5
Ingredients
For the Cauliflower Rice:
  • 2 tablespoons grapeseed or olive oil
  • 1 head cauliflower, grated
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • ¾ teaspoon kosher salt
For the guacamole:
  • 2 ripe avocadoes
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 2 tablespoons red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1 roma tomato, seeded and diced
  • 1 tablespoon fresh cilantro, chopped
  • Salt to taste
For the Burrito Bowls
  • 1 14-ounce 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:
  1. Remove the green stems off the cauliflower and chop the head of cauliflower in half.
  2. Grate the whole head (one half at a time) on the box grater. It’s okay if you leave some small florets.
  3. In a large skillet, heat oil to medium-high heat.
  4. Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the skillet.
  5. Cook the cauliflower, stirring consistently, until it is softened and browned, about 15 to 20 minutes.
To Make the Guacamole:
  1. Peel and pit the avocados and place them in a bowl.
  2. 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).
  3. Add the chopped tomato and cilantro and fold into the guacamole.
To make awesome burrito bowls:
  1. Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot.
  2. Steam an ear of corn about 5 to 8 minutes. When it’s cool enough to handle, carefully remove the kernels using a knife.
  3. Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add pico de gallo and guacamole and go to town!

Julia Mueller

As a fitness and nutrition enthusiast, Julia writes a food blog called The Roasted Root, where she share recipes that are mostly vegetable and meat based along with stories of her travels and day-to-day activities. Julia loves enjoying fresh home cooked meals with her friends and family, and the process of developing recipes, photographing, and sharing them.

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