Comments on: Cauliflower Rice Burrito Bowl

By: Ru Pa

Ru Pa — Tue, 31 Oct 2023 22:18:18 +0000

Such a tasty burrito bowl! I loved the cashew cream sauce and mango salsa addition! Thank you!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 03 Mar 2023 21:52:59 +0000

In reply to Claudia.

Hi Claudia, good catch! The correct link is here: https://www.loveandlemons.com/how-to-make-cauliflower-rice/

By: Claudia

Claudia — Fri, 03 Mar 2023 21:45:43 +0000

The link for the “seasoned cauliflower rice” in this recipe links to “cauliflower fried rice”. Is this the same as the “seasoned cauliflower rice”. It definitely has an asian forward flavor instead of mexican. Please advise. Thank you.

By: Carol

Carol — Thu, 14 Oct 2021 14:08:34 +0000

My husband and I loved this recipe, clean fresh flavours and very satisfying – delicious

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 22 Feb 2020 18:04:00 +0000

In reply to maggie. I'm glad you loved the sauce! You could try half cauliflower rice, half regular rice next time.

By: maggie

maggie — Sat, 22 Feb 2020 04:29:55 +0000

Tasty and easy, especially loved the addition of mango. But, we both went absolutely GA-GA for the green sauce. Every Friday we make a double recipe (makes a quart) to get us thru the week. My hubby is just a month into the vegan way, and this sauce has been a great help in making things totally yummy for him.
I gave it four stars just because it was a big-time gas-maker ;~)

By: Anita Shaw

Anita Shaw — Tue, 09 Jul 2019 11:15:37 +0000

This is my kind of gorgeous, but super simple, recipe idea! I never thought about using dressings as marinades before, but that’s a genius thing to do! Love this! 😉

By: Erin

Erin — Tue, 01 May 2018 17:34:43 +0000

Delicious! AND amazingly I found every single ingredient at my local Trader Joes–it’s literally the world’s smallest TJs (it says so on the front door), so for an awesome recipe like this I often have to make a second stop somewhere else for the slightly more hard to find ingredients.
Okay that was a lie, there weren’t any poblano peppers. However I subbed in jalapenos and they tasted great and weren’t too spicy. I just sauteed them for a little longer than the recipe suggests to make sure I got rid of some of the extra spiciness (I’m a baby about spice).
I also quick soaked the cashews (brought to a boil and then let them sit in the hot water for about 20 min) and they blended pretty nicely in my 6 year old not very fancy ninja blender (I’ve lost the food processor attachment at this point).
Thanks for another great recipe!

By: Kim

Kim — Mon, 30 Apr 2018 23:30:38 +0000

Made this for dinner tonight and love the balance of flavorable and textures! Definitely another delicious meal! Thanks for making cooking and meal planning such a joy!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Nov 2017 17:33:05 +0000

In reply to Amber.

Hi Amber, I would skip the cashew sauce and make the avocado-yogurt from this recipe instead: https://www.loveandlemons.com/sweet-potato-avocado-tacos/

Or if you don’t do dairy, I would skip the diced avocado in here and make a quick guacamole as your “sauce” instead:

1 small avocado
2 teaspoons fresh lime juice, more to taste
¼ teaspoon sea salt, or to taste
(you could add green chiles or jalapeño if you wanted more spice)

Hope that helps!