Description
A quick and easy cauliflower rice burrito bowl packed with smoky spices, beans, corn, and fresh toppings. Perfect for a healthy, low-carb meal that feels like a treat.
Ingredients
Scale
- 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
- 2 cloves garlic, minced
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can black beans, drained and rinsed (or pinto beans)
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- Fresh lime wedges
- Optional: shredded cheese or dairy-free cheese alternative
- For the dressing (optional):
- 2 tablespoons plain Greek yogurt or dairy-free yogurt
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- Salt to taste
Instructions
- Rice the cauliflower by removing leaves and core, then pulse florets in a food processor or grate with a box grater until rice-sized.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add riced cauliflower, cumin, smoked paprika, salt, and pepper. Stir frequently and cook for 7-10 minutes until tender but slightly firm.
- In a small bowl, mix black beans with chili powder, ground coriander, and a pinch of salt. Add to skillet and cook with cauliflower rice for 2-3 minutes.
- Warm corn by microwaving or sautéing for 3-4 minutes until slightly caramelized.
- Whisk together Greek yogurt, lime juice, cumin, and salt in a separate bowl to make the dressing.
- Assemble bowls by spooning cauliflower rice and beans, then topping with corn, diced avocado, cherry tomatoes, and cilantro.
- Drizzle the yogurt-lime dressing over the bowl and squeeze fresh lime wedges on top.
- Optional: sprinkle shredded cheese or dairy-free alternative before serving.
Notes
Do not overcook the cauliflower rice; it should be tender but still have a slight bite. Cook in batches if necessary to avoid sogginess. Add spices gradually and taste as you go. Fresh herbs should be added at the end to preserve brightness. Store avocado separately to prevent browning when meal prepping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Fat: 14
- Carbohydrates: 30
- Fiber: 9
- Protein: 12
Keywords: cauliflower rice, burrito bowl, healthy meals, low-carb, gluten-free, vegetarian, quick dinner