Cauliflower rice, you say?
I know, I know. Spaghetti squash doesn’t really taste like actual spaghetti. And cauliflower rice doesn’t really taste like actual rice.
But, seriously, both can make excellent, uber-healthy stand-ins for the real things. It’s totally true.
In this case, I’ve swapped out the actual rice in your typical burrito bowl with cauliflower rice. Let’s see if anybody notices! Sorry, sorry, I went into advertisement mode. The truth is, people will no doubt notice – but they also likely won’t care. Because it’s delicious!
These Cauliflower Rice Black Bean Burrito Bowls start out with a base of cauliflower rice – which is basically just grated raw cauliflower, sauteed until tender (I like mine to get a bit golden).
Add to that a scoopful of nicely seasoned black beans, some cherry tomato pico de gallo, and a few creamy slices of avocado. Done and done.
This easy dinner (or lunch) recipe is super healthy, with tons of veggie goodness – but it’s super tasty too. Especially this time of year when you can pull the tomatoes right off the vine. And, theoretically, the cauliflower, if I could ever get any to grow in the garden. (I seem to have an errant broccolini sprouting up, so I guess I’m getting closer).
By the way, I tested these bad boys on not one but two staunch carnivores, and they loved these healthy vegan burrito bowls. For real. (Though I have added a quick and easy meat option just in case).
Easy, healthy dinner, you say? Check and check.
Cauliflower Rice Black Bean Burrito Bowls
For the cherry tomato pico de gallo:
- 1 pint cherry tomatoes (about 25 tomatoes, halved (or quartered if large))
- 1/2 small red onion (finely chopped)
- 1 jalapeno pepper (diced (keep the seeds for more heat; discard for a milder version))
- 1 cup fresh cilantro (chopped (about 1/3 cup chopped))
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice (from 2-3 limes, depending on juiciness)
For the cauliflower rice:
- 1/2 medium cauliflower (grated)
- 1 tablespoon olive oil
- Pinch salt & freshly ground black pepper
For the black beans:
- 1 15-ounce can black beans
- 1 tablespoon olive oil
- 2 cloves garlic (peeled and halved)
- 1/2 teaspoon ground cumin
- Pinch kosher salt & freshly ground black pepper
- 1/4 cup water (if needed)
- Or simply substitute a scoop of these Supremely Delicious Black Beans from Scratch - about 3/4 cup per bowl
- 1 medium ripe avocado (peeled, pitted, and sliced thin)
- Lime wedges
- A few cilantro leaves
- Make the pico de gallo. In a medium bowl, stir together all of the pico de gallo ingredients. Taste and add additional salt and pepper if desired. Set aside.
- Saute the cauliflower rice. Set a large saute pan over medium heat. When hot, add the olive oil. Add the grated cauliflower along with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. I like to give it an extra minute or two until it gets a bit toasty and golden. Set aside.
- Cook the beans. In a medium saute pan over medium heat, add the oil. Add the garlic cloves and let cook on each side for about 30 seconds. Mash with a fork. Add the drained beans, cumin, and salt and pepper and cook, stirring, until the beans are warmed through. Mash a few with the fork if you like, and if they start to look a little dry, stir in a bit of water if you'd like.
- Assemble the burrito bowls. Set out two bowls and divide the cauliflower rice between the two. Layer in the beans and top with a generous scoop of pico de gallo. Top with avocado, a lime wedge for squeezing over the top if desired, and a few leaves of cilantro.
- Serve at once.
Meat option:Top one or both bowls with cooked, shredded chicken.