Servings: 3 Servings
Cauliflower Rice Burrito Bowls
Cauliflower Rice Burrito Bowls are a grain-free, plant-based approach to classic burrito bowls!
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 cup corn
For Serving:
- Guacamole
- Cauliflower Rice
- Pico de Gallo
- Cilantro for serving
Instructions
Make 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.
Make the Guacamole:
- Peel and pit the avocados and place them in a bowl.
- Add the lime juice, garlic, onion, jalapeno, 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.
Compile the Bowls:
- Heat the garbanzo beans and corn on the stove top or in the microwave until hot.
- Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add pico de gallo and guacamole and go to town!
Nutrition
Serving: 1of 3, Calories: 452kcal, Carbohydrates: 43g, Protein: 14g, Fat: 31g, Fiber: 13g, Sugar: 13g