Vegan Cauliflower Rice Burrito Bowl

I love me some vegan cauliflower rice burrito bowls! It's a great way to get your veggies in without having to feel like you're missing out on all the fun. If you're looking for a low-carb and gluten free lunch option that will keep you full and satisfied, then this vegan cauliflower rice burrito bowl is perfect for you. It is a great option for anyone who doesn't want to sacrifice flavor or nutrition when eating plant based.

Who knew Vegan Cauliflower Rice Burrito Bowls could be so easy to make? This vegan recipe is one of my favorite things to eat because it's delicious, low in carbs and packed with nutrients. Healthy never tasted so good! This dish will satisfy your Mexican food cravings without compromising on health.

This easy low carb burrito bowl recipe is a gluten-free version of a typical burrito bowl but is still loaded with flavor. Any good burrito bowl is going to have a really nice combination of rice, beans, pico, guac, and fajita veggies. But for this recipe, instead of using white rice, we're going to be making a low carb cilantro lime cauliflower rice. It is the perfect sub for rice that is still delicious and ketogenic friendly. However, if you are following a keto diet then we would advise you to skip the beans!

Our version of this bowl is also vegan and vegetarian, so instead of meat we will be using a smoked spiced tofu. Feel free to add another protein source of your choice and make it to your liking. Don't like onions? Make it without! Like extra cilantro? Throw in some more! Can't handle spice? Don't add any in! We didn't have lettuce today so if you want some more greens, be sure to add some.

This vegan burrito bowl and cauliflower rice recipe is so easy and so customizable. I'm sure you'll be able to cook up a version you'll love!

Total Time

• Preparation time: 25 minutes
• Cooking time: 20 minutes
• Total: 45 minutes

Ingredients

Cauliflower rice

• 1 small head cauliflower
• 1 onion
• 2 garlic cloves
• olive oil
• lime juice
• 1 teaspoon ground cumin
• cilantro
• seasoning

Guacamole

• 1 large avocado
• 1 diced tomato
• ½ diced red onion
• juice of ½ lime
• ½ jalapeño
• cilantro 
• salt

Pico de Gallo

• 2 average tomatoes or 5 cherry tomatoes, diced
• 1 onion, diced
• cilantro 
• salt
• 1 green chilli pepper
• juice of ½ lime

For the toppings

• 300 grams black beans (if you're keto, you will want to omit beans)
• 1 red bell pepper
• 1 onion
• 300 grams smoked tofu
• cilantro and lime to garnish

How to make cauliflower rice burrito bowls

Prepping the cauliflower rice

1. Split the raw cauliflower head in half, slice out the core and remove the green leaves.
2. Break the large pieces into golf ball size florets.
3. Throw the florets inside of the food processor and pulse until the cauliflower breaks down into a fluffy rice-like texture.

Tip: If you don't have a food processor, you can make the cauliflower rice manually with a cheese grater. For this one, you have to chop a cauliflower into larger wedges which makes grating easier. Use the side with the largest holes for grating.

Cooking the cauliflower rice

1. Heat olive oil in a large skillet over medium heat. Add onions, garlic, cumin, and salt. Stir and sauté for 3-4.
2. Add the riced cauliflower and sauté for another 3 minutes, stirring occasionally. Make sure not to overcook it.
3. When ready, add lime juice and cilantro. Mix and set aside.

Fajita veggies

• Heat olive oil in a skillet over medium heat. Add onions, sliced red bell pepper, seasoning, and sauté for 5 minutes. Set it aside.

Guacamole

• Mash the avocado in a bowl. Mix the diced tomatoes, onion, jalapeno, cilantro, lime juice, and salt. Taste and add more salt or lime juice, if needed. Set it aside.

Pico de Gallo

• Take a bowl and combine the diced tomatoes, onion, jalapeno, cilantro, lime juice, and salt. Mix it up and adjust the amount of lime juice or salt, if needed. Set it aside.

Smoke tofu

• I purchased a prepackaged smoked tofu. You can get any kind of firm tofu, cut into cubes, and do a quick saute with any kind of seasoning you like such as cumin, cayenne, and paprika. For my dish, I kept it simple and just used smoked tofu. Set it aside.

Assemble your bowl

• Take 2 large bowls and layer the ingredients into sections - cauliflower rice, sauteed peppers and onions, black beans, cheese, tofu, pico de gallo, and guacamole. Garnish it with some cilantro and a slice of lime. Enjoy!

Tips For Success

Cauliflower rice burrito bowls are filled with delicious veggies, beans, tofu, and cauliflower rice. If you want to make this dish completely keto-friendly, make sure to take out the beans.

This burrito bowl can be made vegan or vegetarian. You can use a dairy cheese or a plant based vegan cheese.

If you'd like to change it a bit more depending on what you like, it's easy to do so. Here are some ideas for other veggies and low carb grains. 

• Green or yellow bell peppers 
• Roasted and cubed butternut squash 
• Zucchini or yellow summer squash 
• Roasted and diced poblanos 
• Chopped romaine lettuce 
• Quinoa 
• Bulgar 
• Millet
• Couscous 
• Wild Rice 
• Spelt 

Storage 

Bowls are the perfect make-ahead lunch or dinner because they store and reheat so well. Once you make the bowl and put it all together, you can put individual-sized portions in plastic containers in the fridge for easy meal prepped lunches or store it all in one container if that's easier. Keep in the fridge for up to 3 days.

You can also freeze the mixture in a gallon-size or quart freezer bag. Be sure to label and date it for future reference. 

What you can do with leftovers: 

If you don't plan on making these into lunches for the week, there are other things you can do with this tasty mixture. The best option is to use it as a filling for another dish. 

• Use it for stuffed peppers. Put them in a glass dish and bake them. 
• Another option is to wrap the mixture up in corn tortillas, cover with sauce, and bake, like enchiladas. 
• Layer the mixture in a casserole dish, top with a sauce or dairy-free cheese, and bake a casserole.

Equipment

• Food process (or use a cheese grater)
• Skillet
• Chopping board
• Kitchen knife

FAQs

What is a burrito bowl?

A burrito bowl is exactly what it sounds like. It is a burrito in a bowl! It typically consists of all the filling and is without a tortilla.

Is a burrito bowl healthy?

Yes, burrito bowls can be healthy depending on what ingredients you put inside of it. Load it up with a variety of fresh veggies for a nutritious meal.

Is cauliflower rice good for you?

Yes, cauliflower rice is good for you. It is a delicious low carb and low calorie replacement for white rice.

Is cauliflower rice keto?

Cauliflower rice is keto and a great replacement option for potatoes and rice. It can be enjoyed either cooked or raw and you can use it in various dishes.

What does cauliflower rice taste like?

Cauliflower has a very subtle taste so depending on what you cook it in, it will take on the flavor. Make sure not to overcook it or it'll be too mushy.

Cauliflower Rice Burrito Bowl

This low carb cauliflower rice burrito bowl recipe is vegan, vegetarian, gluten-free, and the perfect lunch option. It is balanced, nutritious, colorful, and a fun twist on a classic way of making burrito.

5 from 56 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 20 mins

Course Dinner, Lunch

Cuisine Mexican

Servings 4 servings

Calories 708 kcal

Ingredients

  

1x2x3x

For the cauliflower rice:

• 1 head of cauliflower
• 1 large red onion
• 2 cloves garlic
• 1 tablespoon olive oil
• ½ lime
• 1 teaspoon ground cumin
• ¼ bunch cilantro
• salt and pepper to taste

For the guacamole:

• 1 large avocado
• 1 diced tomato
• ½ diced red onion
• ½ lime
• ½ jalapeno (optional)
• ¼ bunch cilantro
• salt to taste

For the pico de gallo:

• 2-3 diced tomatoes
• ½ diced onion
• ¼ bunch cilantro
• 1 jalapeno (optional)
• ½ lime
• salt to taste

Other ingredients:

• 300 grams black beans
• 1 red bell pepper
• 1 onion
• 300 grams smoked tofu
• cilantro and lime for garnish

Instructions

 

For the cauliflower rice

• Wash and cut cauliflower into golf ball sized florets. Throw it in the food processor and pulse until it is a rice-like texture.
• Heat olive oil in a skillet over medium heat. Add onions, garlic, cumin, and salt. Stir and saute for 3-4, then add the riced cauliflower and saute for another 3 minutes, stirring occasionally. Make sure not to overcook it. When ready, add lime juice and cilantro and set aside.

For the fajita veggies

• Heat olive oil in a skillet over medium heat. Add onions, sliced red bell pepper, seasoning, and saute for 5 minutes (more or less, to your liking). I personally still like a little crunch. Set it aside.

For the guacamole

• Mash the avocado in a bowl. Mix the diced tomatoes, onion, jalapeno, cilantro, lime juice, and salt. Add more salt or lime juice if needed.

For the pico de gallo

• Take a bowl and combine the diced tomatoes, onion, jalapeno, cilantro, lime juice, and salt. Mix it up and adjust the amount of lime juice or salt if needed.

For the smoked tofu

• I purchased a prepackaged smoked tofu. You can get any kind of firm tofu, cut into cubes, and do a quick sauté with any kind of seasoning you like such as cumin, cayenne, and paprika. For my dish, I kept it simple and just used smoked tofu.

Assemble your bowl

• Take 2 large bowls and layer the ingredients into sections - cauliflower rice, sauteed peppers and onions, black beans, cheese, tofu, pico de gallo, and guacamole. Garnish it with some cilantro and a slice of lime. Enjoy!

Notes

• This dish is low carb, gluten-free, vegetarian, and vegan if using plant based cheese.
• Feel free to add in your own ingredients or protein sources.
• This is a very filling dish. If you have leftovers, store it in an airtight container in the fridge for up to 3 days.
• If you are following a keto diet, remember to omit the black beans or use very minimal.

Nutrition

Serving: 1bowlCalories: 708kcalCarbohydrates: 67gProtein: 42gFat: 31gSaturated Fat: 10gCholesterol: 37mgSodium: 739mgPotassium: 1676mgFiber: 18gSugar: 10g

* This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about