Cauliflower Rice Burrito Bowls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 pinch sea salt
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tbsp olive or grape seed oil
- 1 tsp ground cumin ((plus more to taste))
- 3 cloves garlic minced ((3 cloves yield ~1 1/2 tbsp))
- 1 15-ounce can black or pinto beans
- ~1/8 - 1/4 tsp sea salt ((to taste))
- 1/4 cup diced red or white onion
- 1 medium head cauliflower grated into “rice†(see method here)
- 1 pinch sea salt ((plus more to taste))
- 3 tbsp lime juice (~ 2 limes)
- 1/3 cup red or green salsa ((plus more for serving // i l
- 1/4 cup fresh chopped cilantro ((plus more for serving))
- 1 medium red green, orange, or yellow bell pepper ((thinly sliced lengthwise)
- 1/2 medium red onion ((sliced into 1/4-inch rings))
- Carbohydrate 12.4327 g
- Cholesterol 0 mg
- Fat 0.371571666666667 g
- Fiber 5.1899499985377 g
- Protein 4.31426166666667 g
- Saturated Fat 0.0520188333333333 g
- Serving Size 1 1 (bowls) (206g)
- Sodium 1614.93466666667 mg
- Sugar 7.2427500014623 g
- Trans Fat 0.090331 g
- Calories 59 calories
My Go-To Weeknight Dinner: Cauliflower Rice Burrito Bowls
As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want is to spend hours in the kitchen. That's why I've developed a love for quick, easy, and nutritious recipes that the whole family enjoys, and these Cauliflower Rice Burrito Bowls are a perfect example.
The beauty of this recipe lies in its simplicity and versatility. It’s a blank canvas for culinary creativity. The base of seasoned cauliflower rice is hearty and satisfying, providing a healthy alternative to traditional rice. The addition of black beans adds a protein boost and a delightful texture, while the sautéed peppers and onions bring a vibrant sweetness and color. And of course, the crowning glory is a generous dollop of creamy guacamole!
What I love most about these burrito bowls is how easily customizable they are. My kids, for instance, are not big fans of cilantro, so I often leave it out of their bowls. My husband, on the other hand, is a cilantro fanatic, and he piles it on. Sometimes I add a sprinkle of cheese for those who prefer a little extra richness. The possibilities are endless! You can easily experiment with different types of beans, peppers, or even add some leftover grilled chicken or tofu for extra protein.
Prep time is minimal, usually about 15 minutes, while cooking takes no more than 15 minutes as well. That means you can have a delicious and nutritious meal on the table in under 30 minutes, which is perfect for a busy weeknight. The process is pretty straightforward: I start by preparing the cauliflower rice (grating a head of cauliflower is surprisingly quick and easy), then I sauté the onions and peppers until they are tender-crisp. While that’s cooking, I heat up the black beans and season them with a pinch of salt and pepper. Finally, I combine everything together, adding some lime juice, cumin, and chili powder to give it a nice zesty kick. It’s seriously that easy!
The best part? These burrito bowls are incredibly healthy and packed with nutrients. Cauliflower is a low-calorie vegetable rich in vitamins and antioxidants. Black beans are an excellent source of fiber and protein. And the peppers and onions add extra vitamins and fiber, plus a great flavor boost. This recipe is naturally gluten-free and vegetarian, and it’s also easily adaptable for vegans, just ensure your guacamole is made without dairy.
I often make a big batch of these bowls on the weekend, storing them in airtight containers in the refrigerator. They reheat beautifully, making for a quick and easy lunch or dinner during the week. This is a lifesaver for busy days when I'm short on time. Even my picky eaters approve!
Beyond the convenience and nutritional value, these burrito bowls are also incredibly budget-friendly. Cauliflower is a relatively inexpensive vegetable, and black beans are also very affordable. The other ingredients are readily available in most supermarkets, so it won't break the bank to prepare this dish. This is a great meal for those seeking a balance between delicious taste and affordability.
In conclusion, these Cauliflower Rice Burrito Bowls are a game-changer for busy individuals, families, and anyone who wants a delicious, healthy, and easy meal without sacrificing flavor. They’re adaptable, budget-friendly, and a guaranteed crowd-pleaser. Give them a try, and I'm confident they'll quickly become a staple in your meal rotation, just like they are in mine. So ditch the takeout menus, clear your schedules for just a few minutes of prep time, and enjoy a satisfying, healthy, and delicious dinner.
Step-by-step
- Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
- Prepare cauliflower rice. Then heat a large rimmed skillet over medium heat.
- Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat.
- Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally.
- Chop up your bell pepper and onion at this time.
- Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
- Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
- To serve, divide rice, beans, and peppers between serving bowls.
- Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole.
- Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Serve with desired toppings or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes.
