This cauliflower rice burrito bowl is a delightful and healthy twist on the traditional burrito bowl. It's packed with vibrant flavors and nutritious ingredients, making it a perfect meal for lunch or dinner. The combination of cauliflower rice, black beans, corn, cherry tomatoes, avocado, and salsa creates a satisfying and colorful dish that is both filling and delicious.
If you're not familiar with cauliflower rice, it's simply cauliflower that has been grated or processed into rice-sized pieces. You can often find it pre-riced in the produce or frozen section of your supermarket. Additionally, make sure to pick up fresh avocado and cherry tomatoes. The cumin and chili powder can usually be found in the spice aisle.
Ingredients for Cauliflower Rice Burrito Bowl Recipe
Cauliflower: The base of the dish, riced to mimic the texture of rice.
Olive oil: Used for sautéing the cauliflower rice.
Black beans: Adds protein and fiber to the bowl.
Corn: Provides a sweet and crunchy element.
Cherry tomatoes: Adds freshness and a burst of flavor.
Avocado: Offers creaminess and healthy fats.
Salsa: Brings a tangy and spicy kick to the bowl.
Lime juice: Enhances the flavors with a citrusy note.
Cumin: Adds a warm, earthy flavor to the cauliflower rice.
Chili powder: Provides a bit of heat and depth of flavor.
Salt: Enhances the overall taste of the dish.
Pepper: Adds a touch of spice and balances the flavors.
Technique Tip for This Recipe
When preparing the cauliflower rice, ensure that the cauliflower is evenly riced to achieve a consistent texture. Using a food processor can help achieve uniformity. Additionally, after ricing, pat the cauliflower dry with a paper towel to remove excess moisture, which will help it cook more evenly and prevent it from becoming soggy.
Suggested Side Dishes
Alternative Ingredients
riced cauliflower - Substitute with riced broccoli: Riced broccoli provides a similar texture and nutritional profile, making it a great low-carb alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a neutral flavor, making it a suitable replacement for olive oil.
cooked black beans - Substitute with cooked pinto beans: Pinto beans have a similar texture and flavor, and they are often used interchangeably in Mexican cuisine.
cooked corn - Substitute with cooked peas: Peas offer a similar sweetness and texture, providing a good alternative to corn.
halved cherry tomatoes - Substitute with diced red bell peppers: Red bell peppers add a similar color and a sweet, crunchy texture that complements the other ingredients.
sliced avocado - Substitute with guacamole: Guacamole provides the creamy texture and rich flavor of avocado, with added seasoning for extra taste.
salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky texture and similar flavor profile, making it a great alternative to salsa.
freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, enhancing the flavors of the dish.
cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that can mimic the taste of cumin in many dishes.
chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a good alternative to chili powder.
salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, which can enhance the overall taste of the dish.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, providing an extra layer of heat to the dish.
Other Alternative Recipes Similar to This Burrito Bowl
How to Store or Freeze This Recipe
- Allow the cauliflower rice to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Store the cauliflower rice and other ingredients separately in airtight containers. This helps maintain the texture and flavor of each component.
- For the black beans and corn, ensure they are well-drained before storing to avoid excess moisture.
- Place the cherry tomatoes and avocado in separate containers. Add a squeeze of lime juice to the avocado to prevent browning.
- Keep the salsa in a sealed container to maintain its freshness and prevent it from making other ingredients soggy.
- Refrigerate all components for up to 3-4 days. When ready to serve, reheat the cauliflower rice, black beans, and corn separately in the microwave or on the stovetop.
- For freezing, spread the cooled cauliflower rice on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. This prevents clumping and makes it easier to portion out later.
- Freeze the black beans and corn in separate freezer-safe bags or containers. Label with the date to keep track of freshness.
- Avoid freezing cherry tomatoes, avocado, and salsa as they do not freeze well and can become mushy upon thawing.
- To reheat frozen cauliflower rice, black beans, and corn, thaw in the refrigerator overnight and then reheat in the microwave or on the stovetop until warmed through.
How to Reheat Leftovers
Microwave Method:
- Transfer the cauliflower rice burrito bowl to a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat in additional 30-second increments if needed.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or a splash of water to the skillet.
- Add the cauliflower rice burrito bowl ingredients to the skillet.
- Stir occasionally and heat for 5-7 minutes until warmed through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the cauliflower rice burrito bowl to an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, stirring halfway through to ensure even heating.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the cauliflower rice burrito bowl in an air fryer-safe dish or use a piece of aluminum foil to create a makeshift tray.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
Steam Method:
- Place the cauliflower rice burrito bowl in a heatproof bowl.
- Set up a steamer basket over a pot of simmering water.
- Place the bowl in the steamer basket and cover with a lid.
- Steam for 5-10 minutes until heated through, stirring occasionally.
Best Tools for This Recipe
Skillet: A flat-bottomed pan used for cooking the riced cauliflower with spices.
Spatula: Used for stirring and mixing the cauliflower rice while it cooks.
Knife: Essential for slicing the avocado and halving the cherry tomatoes.
Cutting board: Provides a safe surface for cutting the avocado and cherry tomatoes.
Measuring spoons: Used to measure out the olive oil, cumin, chili powder, and lime juice accurately.
Measuring cups: Used to measure the cooked black beans, corn, and salsa.
Mixing bowl: Used for layering the cauliflower rice, black beans, corn, cherry tomatoes, avocado, and salsa.
Juicer: Handy for squeezing fresh lime juice.
Serving spoon: Used for serving the finished burrito bowl.
How to Save Time on This Recipe
Pre-riced cauliflower: Purchase pre-riced cauliflower from the store to skip the step of ricing it yourself.
Canned beans and corn: Use canned black beans and canned corn to save time on cooking.
Pre-made salsa: Opt for pre-made salsa to avoid making it from scratch.
Meal prep: Prepare all ingredients in advance and store them in the fridge for quick assembly.
One-pan cooking: Cook the cauliflower rice, black beans, and corn together in one pan to reduce cleanup time.
Cauliflower Rice Burrito Bowl Recipe
Ingredients
Main Ingredients
- 1 head Cauliflower riced
- 1 tablespoon Olive Oil
- 1 cup Black Beans cooked
- 1 cup Corn cooked
- 1 cup Cherry Tomatoes halved
- 1 avocado Avocado sliced
- 1 cup Salsa
- 1 tablespoon Lime Juice freshly squeezed
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- to taste Salt
- to taste Pepper
Instructions
- 1. Heat olive oil in a skillet over medium heat.
- 2. Add riced cauliflower, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until tender.
- 3. In a bowl, layer cauliflower rice, black beans, corn, cherry tomatoes, avocado, and salsa.
- 4. Drizzle with lime juice and serve.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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