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) vegan burrito bowl recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?
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.
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:
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.
For crunch, I add crispy baked corn tortilla strips to this vegan burrito bowl recipe. 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!
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
If raw cauliflower is too veggie for you, mix the cauliflower “rice” with equal parts cooked rice or quinoa.