Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl

Happy Cinco de Mayo week! A.K.A. – the week we indulge on margaritas, chips, salsa and tacos galore. Which pretty much looks like every week in Austin any day of the year, but I digress…

Over the years of posting here, I’ve come to learn that Cinco de Mayo is celebrated more here in the States than it is in Mexico. So with that in mind, I’m bringing you this delicious (and completely inauthentic) recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?

Cauliflower Rice Burrito Bowl

This is no chain-restaurant burrito bowl. We’re going heavy on the veg today with cauliflower “rice” instead of regular rice. I have to warn you, this is a very veggie meal. If this cauliflower rice-in-quotation-marks scares you (or you don’t think your family will go for it), my suggestion is to take a baby step by mixing the cauliflower “rice” with equal parts cooked regular rice or quinoa. If you’re going the all-cauliflower route – you need to do what we did, which was pile your “rice” with tons of delicious toppings.

Cauliflower Rice Burrito Bowl

To our bowls, I added sauteed leeks & poblanos, diced mango, avocado, black beans and a good gloopy drizzle of this yummy green chile cashew cream. It’s made with the ingredients you see below to your left. Blend it until it’s smooth and resembles the creamy delicious-ness on the right:

Cauliflower Rice Burrito Bowl

You can make this sauce ahead of time and keep it in your fridge for about 4 days. The recipe makes extra and it’s delicious on tacos, sandwiches… you get the idea.

I add crispy baked corn tortilla strips for crunch. I suggest not skipping this step, these really help the texture of this bowl since the other ingredients are all pretty soft.

This bowl is pretty versatile – see the recipe notes below with suggestions for other veggies – roasted sweet potatoes would be delicious here, as would pico de gallo or really whatever you like on your burrito bowl!

Cauliflower Rice Burrito Bowl Cauliflower Rice Burrito Bowl

Also – don’t forget that tomorrow is the last day to enter our Vitamix giveaway! It’ll make your green chile cashew cream that much creamier.

5.0 from 5 reviews
Cauliflower Rice Burrito Bowl
 
Serves: serves 4
Ingredients
  • 3 corn tortillas, sliced into strips
  • 3 cups loose packed cauliflower florets
  • 2 large 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 Mexican oregano
  • 1 cup cooked black beans, drained and rinsed
  • 2 ripe mangoes, cubed
  • 1 avocado, cubed
  • ½ cup chopped cilantro
  • 1 lime, sliced into wedges
  • extra-virgin olive oil
  • sea salt and freshly ground black pepper
Green Chile Cashew Cream:
  • 1 cup cashews, soaked 3 to 4 hours, preferably overnight, drained and rinsed
  • 2 tablespoons canned mild green chiles, more if desired
  • 1 scallion, chopped
  • ⅓ cup cilantro, coarsely chopped
  • 1 garlic clove
  • juice of 1 lime
  • ½ cup fresh water, plus more as needed
  • sea salt and freshly ground black pepper
Instructions
  1. Make the cashew cream. In a blender, combine the cashews, green chiles, scallion, cilantro, garlic, lime juice, water and a pinch of salt and pepper. Blend well and season to taste. Add additional water if necessary to get your blender blade moving. Chill until ready to use.
  2. 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.
  3. Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy.
  4. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower. Skip this step if you prefer raw cauliflower rice. Remove from the skillet and portion the “rice” into 4 serving bowls.
  5. 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. Distribute among the bowls.
  6. To the bowls add the black beans, mango, avocado, and cilantro. Top with the crispy tortilla strips and serve with the green sauce and extra lime wedges.
Notes
Other vegetables that would be good here: chopped tomato, grilled corn, chicken or baked tofu, and roasted sweet potatoes.

If raw cauliflower is too veggie for you, mix the cauliflower “rice” with equal parts cooked rice or quinoa.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

27 comments

  1. Kari from sweetteasweetie.com on said:

    This looks so healthy and delicious! I am making it my goal to start making incredible lunches like this from now on!

  2. Taste of France from francetaste.wordpress.com on said:

    Cinco de Mayo is when the Mexicans defeated Napoleon’s forces. All the same, as a devotee of Mexican cuisine in a town with none, I am having Cinco de Mayo this year for two dozen French friends (it falls on a French holiday)–bygones are bygones as long as the food is good.

  3. Danielle on said:

    Yum yum!! Just the thing to entice my son into giving burritos bowls a try! One of his favorite places to eat is at Chipolte…I think I’ll start him on the rice instead of cauliflower rice thought 😉 Thank you for sharing. Love your blog!

    • thanks Danielle! This would be so delicious with regular rice, I hope he likes the bowls!

  4. I just made a burrito bowl for lunch today and I was thinking, with all this rice it’s still kind-of carb heavy. This is the perfect solution. Thanks!

  5. Of course you’d come up with the ultimate burrito bowl! Absolutely love this version. Also So true what you say about Austin. I’m from the area and also went to UT, and I miss the Mexican food and how common tacos, salsa, tortillas, etc are in the culture of shops, restaurants and markets there. Gotta make it all myself here in Switzerland. 😉 So I always appreciate your recipe inspiration!

  6. Arielle from scotchandnonsense.com on said:

    I tried this recipe last night! I have to admit I was HIGHLY skeptical of the cauliflower rice, but I gave it a shot and it was fantastic! Filling and tasty and didn’t feel at all like I was depriving myself. My husband has already requested it again. Thanks so much for sharing this!

    • Hi Arielle – I’m so glad to hear that it was a hit!

  7. Jenny from fitandsparklinglife.com on said:

    This looks sooo good! I heard so much about cauliflower rice but i’ve never tried it. I really need to do it as soon as possible! Thanks for sharing this recipe!!
    X Jenny
    http://www.fitandsparklinglife.com

  8. Melissa from WWW.eat52weeks.com on said:

    My three year old LOVES rice but it’s so hard to get her to eat veggies. Cauliflower rice to the rescue! Thank you!!

  9. Jane Triplett on said:

    Made it for supper tonight. It was yummy! Didn’t change a thing except oranges instead of mangoes. Since mangoes at store were hard :( Otherwise so good..

  10. Kelly on said:

    I made this for dinner tonight and it will definitely be in regular rotation in the future. I recently switched my diet to be primarily plant based and your site and new cookbook have made every meal so delicious.

    I haven’t been able to find raw cashews at my local grocery store – is there a big difference if I use roasted unsalted cashews in recipes like this? I haven’t made a cashew cream before tonight.

    • Hi Kelly, I’m so happy to hear that!

      The difference is that the sauce with raw cashews won’t taste like cashews at all – they just have a neutral creamy flavor when blended. Roasted cashews will make the sauce have more of a cashew-like taste.

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  12. Jacqueline on said:

    Just made this for dinner. Can be served warm or cold. It tastes good either way. I’m trying to convince my family to eat a more plant-based diet and recipes like this are definitely doing the job. Thank you so much for creating and posting this delicious recipe!

  13. Kelli on said:

    Hi Jeanine! Not too big on green chiles – is there a sub you’d recommend, or can they just be left out?

    • Hi Kelli, you can just leave them out. Maybe add more lime, to taste, if it’s not tangy enough.

      • Kelli on said:

        Thanks for the speedy reply! Will do.

        • Kelli on said:

          Just wanted to report back and say that adding more lime in place of the chiles worked out great. The cashew cream is SO good and I’ve been using the rest of it on my lunches all week.

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  17. Cassie on said:

    Made this tonight, SO freaking good! Every recipe of yours that I’ve tried has been delicious, but I have to say this is my favorite so far. Very, very good, thank you!

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