Cauliflower Rice Burrito Bowl

This cauliflower rice burrito bowl is just as good as one from Chipotle, but it’s totally different. Plant-based ingredients make it refreshing and fun!

This cauliflower rice burrito bowl delivers all the best parts of a Chipotle burrito bowl – fajita veggies, cilantro lime flavor, plenty of black beans and avocado – and skips the worst part (aka the food coma that comes when you’re done). To make it lighter, I swap seasoned cauliflower rice for regular rice. Then, instead of piling it with cheese or sour cream, I finish it with a creamy cashew green chile sauce. The combination is light, bright, and downright fun. I can’t get enough of it!

Cauliflower Rice Burrito Bowl Components

Here’s what’s you’ll need to make this healthy cauliflower rice burrito bowl:

  • Cauliflower rice: You can buy frozen cauliflower rice at the store (looking at you, Trader Joe), but luckily, it’s also super easy to make in the food processor! Homemade broccoli rice would be great here too.
  • Black Beans: An essential burrito bowl component! Use canned beans, or cook your own.
  • Fajita Veggies: Instead of the typical bell peppers and onions, I use a spicy mix of leeks and poblanos.
  • Mango: It adds a surprising sweet pop of flavor to this spicy, savory bowl. Use plain diced mango, or try homemade mango or pineapple salsa.
  • Diced Avocado: Obviously, guacamole would be great here too.
  • Creamy Green Chile Sauce: This yummy sauce is a mixture of vegan cashew cream and green chiles. I promise that you’re going to drizzle it over everything you eat for the rest of the week!

Cauliflower Rice Burrito Bowl

  • Prep time : 20 mins
  • Cook time: 20 mins
  • Total time: 40 mins


Green Chili Cashew Cream

  • 1 cup raw cashews*
  • ¾ cup water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canned mild green chiles
  • ⅓ cup cilantro
  • 1 garlic clove
  • ¼ teaspoon sea salt

For the burrito bowls

  • 3 corn tortillas, sliced into strips
  • 1 recipe Seasoned Cauliflower Rice
  • 2 leeks, white and light green parts, rinsed well & sliced
  • 2 poblano peppers, stem, seeds and ribs removed, thinly sliced
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • 1 cup cooked black beans, drained and rinsed
  • 2 ripe mangoes, cubed
  • 1 avocado, diced
  • ½ cup chopped cilantro
  • lime wedges, for serving
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper


  • Make the cashew cream. In a blender, combine the cashews, water, lime juice, green chilis, cilantro, garlic, and salt. Blend until creamy.
  • Make the burrito bowls. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortilla strips on the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for 10 minutes or until crispy. Remove from the oven and set aside.
  • In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the leeks and poblanos with generous pinches of salt and pepper. Cook until soft for 7 to 10 minutes, and then add the minced garlic and oregano. Stir, cook for 1 minute, then add a squeeze of lime and remove from heat.
  • Assemble the burrito bowls with the cauliflower rice, poblano mixture, black beans, mango, avocado, and cilantro. Drizzle with the cashew cream and top with the crispy tortilla strips. Serve with lime wedges and additional cashew cream.

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