30 Minute Cauliflower Rice Burrito Bowl | picklesnhoney.com #cauliflower #rice #burrito #bowl #recipe #vegan #glutenfree #lunch #dinner

30-Minute Cauliflower Rice Burrito Bowl

30 Minute Cauliflower Rice Burrito Bowl | picklesnhoney.com #cauliflower #rice #burrito #bowl #recipe #vegan #glutenfree #lunch #dinner

Have you tried cauliflower rice? When prepared correctly (aka not overcooked and mushy), it’s a great way to work some extra veggies into your meals. I’ve noticed more and more grocery stores selling bagged cauliflower rice, but I usually opt to save a couple bucks and make my own. All you need is a head of roughly chopped cauliflower and a few quick pulses in your food processor. The key is to work in batches so you get an even “rice” consistency.

30 Minute Cauliflower Rice Burrito Bowl | picklesnhoney.com #cauliflower #rice #burrito #bowl #recipe #vegan #glutenfree #lunch #dinner

Today I’m sharing a recipe for a cauliflower rice burrito bowl that’s made with quickly sautéed cauliflower rice, black beans, greens (I used baby spinach because of the recent romaine recall), tomatoes, avocado, cilantro, scallions, and two components that absolutely make this meal: crispy tortilla strips and creamy garlicky cashew cream dressing. It’s a comforting and substantial lunch or dinner, with no need for actual rice.

30 Minute Cauliflower Rice Burrito Bowl | picklesnhoney.com #cauliflower #rice #burrito #bowl #recipe #vegan #glutenfree #lunch #dinner

Share

30-Minute Cauliflower Rice Burrito Bowl

30 Minute Cauliflower Rice Burrito Bowl | picklesnhoney.com #cauliflower #rice #burrito #bowl #recipe #vegan #glutenfree #lunch #dinner

30-Minute Cauliflower Rice Burrito Bowl

Gluten Free, Vegan,

Serves: 3-4


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This easy Cauliflower Rice Burrito Bowl has protein-rich black beans, fresh tomatoes and greens, creamy avocado, and crunchy baked tortilla strips. It's dressed in a simple 4-ingredient Garlicky Cashew Cream Dressing.

30 Minute Cauliflower Rice Burrito Bowl | picklesnhoney.com #cauliflower #rice #burrito #bowl #recipe #vegan #glutenfree #lunch #dinner

30-Minute Cauliflower Rice Burrito Bowl

Print

Ingredients

For the garlicky cashew cream dressing:

  • ¼ cup raw cashews
  • ¼ cup extra virgin olive oil
  • ¼ cup water
  • 1 medium clove garlic, peeled
  • 3 tablespoons fresh lime juice
  • sea salt and pepper, to taste

For the burrito bowls:

  • 3 corn tortillas, thinly sliced
  • 2 teaspoons extra virgin olive oil, plus extra for drizzling
  • 1 head cauliflower, chopped, washed and fully dried
  • 1 small head lettuce (or other greens), thinly sliced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup chopped tomatoes
  • 1 avocado, pitted and sliced
  • 1 small bunch cilantro, chopped
  • 2 small scallions, sliced
  • lime wedges, for serving

Cuisine: Gluten Free, Vegan Servings: 3-4

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

This easy Cauliflower Rice Burrito Bowl has protein-rich black beans, fresh tomatoes and greens, creamy avocado, and crunchy baked tortilla strips. It's dressed in a simple 4-ingredient Garlicky Cashew Cream Dressing.

Instructions

  • Make the dressing: In a high speed blender, blend all of the ingredients until very smooth. Chill until ready to use.
  • Make the crispy tortilla strips: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Toss the tortilla strips with a small pour of olive oil and a few pinches of sea salt. Bake for 10 minutes, or until golden and crispy.
  • Make the cauliflower rice: Add the raw cauliflower to a food processor fitted with the "S" blade and pulse just until it has the texture of rice. Work in 2 or 3 batches if you have a small food processor bowl, being careful not to over process it. Heat a large skillet over medium heat and warm 2 teaspoons of olive oil. Add the cauliflower rice and cook for 2-3 minutes stirring occasionally, until tender but not mushy. Season with salt and pepper. Remove from the heat and divide among serving bowls.
  • Assemble the burrito bowls: Divide the lettuce/greens, black beans, tomatoes, avocado, and tortilla strips between the serving bowls. Top with cilantro, scallions, and drizzle with Garlicky Cashew Cream dressing. Serve with lime wedges.

Notes [4]

I recommend using a high speed blender, such as a Vitamix, to make the dressing.

If you’d prefer a more mellow garlic flavor in your dressing, slice the clove of garlic and cook it in a little olive oil until golden before blending it with the other ingredients.

The dressing recipe makes a little extra. Store it in an airtight container in the fridge to use on more grain and bean bowls, tacos, or use it as a dip for raw veggies.

Recipe adapted from my Quinoa Taco Salad.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Jessica says

    Oh my goodness – those colors! These photos are so stunning Amanda!

  2. Alli says

    I’m kind of burnt out on cauliflower right now…do you think broccoli “rice” will work? The dressing sounds great!

    1. Yes, broccoli rice will work great!

  3. Dana says

    I love cauliflower rice but I wouldn’t have thought to use it in a burrito/burrito bowl, even though it makes complete sense. I need to try this soon!

    1. Let me know if you give it a try, Dana! 🙂

Cancel

Leave a Comment

Your email address will not be published. Required fields are marked *

css.php