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.
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.