30-Minute Cauliflower Rice Burrito Bowl
Have you tried cauliflower rice? When prepared correctly (aka not overcooked and mushy), it’s a great way to work some extra veggies into your meals. I’ve noticed more and more grocery stores selling bagged cauliflower rice, but I usually opt to save a couple bucks and make my own. All you need is a head of roughly chopped cauliflower and a few quick pulses in your food processor. The key is to work in batches so you get an even “rice” consistency.
Today I’m sharing a recipe for a cauliflower rice burrito bowl that’s made with quickly sautéed cauliflower rice, black beans, greens (I like baby spinach), tomatoes, avocado, cilantro, scallions, and two components that absolutely make this meal: crispy tortilla strips and creamy garlicky cashew cream dressing. It’s a comforting and substantial lunch or dinner, with no need for actual rice.
30-Minute Cauliflower Rice Burrito Bowl
30-Minute Cauliflower Rice Burrito Bowl
Serves: 3-4
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
This easy Cauliflower Rice Burrito Bowl has protein-rich black beans, fresh tomatoes and greens, creamy avocado, and crunchy baked tortilla strips. It's dressed in a simple 4-ingredient Garlicky Cashew Cream Dressing.
Cuisine: Gluten Free, Vegan Servings: 3-4
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
This easy Cauliflower Rice Burrito Bowl has protein-rich black beans, fresh tomatoes and greens, creamy avocado, and crunchy baked tortilla strips. It's dressed in a simple 4-ingredient Garlicky Cashew Cream Dressing.
Instructions
- Make the dressing: In a high speed blender, blend all of the ingredients until very smooth. Chill until ready to use.
- Make the crispy tortilla strips: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Toss the tortilla strips with a small pour of olive oil and a few pinches of sea salt. Bake for 10 minutes, or until golden and crispy.
- Make the cauliflower rice: Add the raw cauliflower to a food processor fitted with the "S" blade and pulse just until it has the texture of rice. Work in 2 or 3 batches if you have a small food processor bowl, being careful not to over process it. Heat a large skillet over medium heat and warm 2 teaspoons of olive oil. Add the cauliflower rice and cook for 2-3 minutes stirring occasionally, until tender but not mushy. Season with salt and pepper. Remove from the heat and divide among serving bowls.
- Assemble the burrito bowls: Divide the lettuce/greens, black beans, tomatoes, avocado, and tortilla strips between the serving bowls. Top with cilantro, scallions, and drizzle with Garlicky Cashew Cream dressing. Serve with lime wedges.
Notes [4]
I recommend using a high speed blender, such as a Vitamix, to make the dressing.
If you’d prefer a more mellow garlic flavor in your dressing, slice the clove of garlic and cook it in a little olive oil until golden before blending it with the other ingredients.
The dressing recipe makes a little extra. Store it in an airtight container in the fridge to use on more grain and bean bowls, tacos, or use it as a dip for raw veggies.
Recipe adapted from my Quinoa Taco Salad.
Copyright © 2023 Amanda Maguire for Pickles & Honey
