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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
Prep Time 25 mins
Cook Time 20 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings
Calories 708 kcal


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


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!


  • 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.


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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