These cauliflower rice burrito bowls are healthy, vegan, gluten-free and grain-free! They're also packed with protein and topped with extra guacamole! #burritobowl #veganrecipes #glutenfreerecipes #grainfreerecipes #choosingchia


These burrito bowls are made grain-free with cauliflower rice for a healthy and tasty dinner!

Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4 Servings


1 head cauliflower, chopped into florets
1 tbsp avocado oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp salt
Smokey chipotle black beans:
1/2 tbsp avocado oil
1/2 onion, finely chopped
1/2 red pepper, chopped
1 can black beans (about 14oz)
2 chipotle peppers in adobo, chopped
1 tbsp tomato paste
2 tbsp water
1/2 tsp cumin powder
1/2 tsp chilli powder
salt & pepper to taste
Other ingredients:
1 sweet potato, peeled and cut into cubes
1/2 cup cooked corn (fresh, frozen or canned)
1 avocado, mashed (I like to add a squeeze of lime and pinch of salt)
your favourite salsa to top


• Make the cauliflower rice: Add the cauliflower florets to a food processor and pulse until grainy. (don’t over pulse!) Heat the avocado oil in a large pan on medium-high heat then add the onion and cook for 2 minutes. Add the garlic and cook another minute. Add the cauliflower and cook for 3-4 minutes until tender. Season with salt.

• Prep the chipotle black beans: Heat the avocado oil on medium-high heat in a pan then add the onion and pepper for cook for 2-3 minutes. Add the rest of the ingredients and mix together letting cook for another 2-3 minutes.

• Roast the sweet potato: Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Place the cubed sweet potato on the pan and bake for 20-30 minutes until tender, flipping halfway through.

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Read More this full recipes at CAULIFLOWER RICE BURRITO BOWLS

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