Cauliflower Rice Burrito Bowls with Vegan and Keto Options

A flexible, crowd-pleasing burrito bowl spread built on cilantro-lime cauliflower rice. The vegan base is loaded with black beans, roasted peppers, corn, guacamole, and salsa. Keto eaters skip the beans and corn, then pile on grilled chicken thighs or steak, extra avocado, shredded cheese, and sour cream. Everyone eats from the same colorful setup, customizing their bowl to fit their plan. It's a hands-on, build-your-own dinner that makes everyone happy.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 1 large head Cauliflower, cut into florets
  • 3 tbsp Olive oil, divided
  • 3 cloves Garlic, minced
  • 3 tbsp Fresh lime juice (from about 2 limes)
  • ½ cup Fresh cilantro, chopped
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 1 (15 oz) can Black beans, drained and rinsed (vegan option)
  • ½ tsp Ground cumin (for beans)
  • 2 large Red bell peppers, cut into strips
  • 2 large Yellow bell peppers, cut into strips
  • 1 cup Corn kernels (fresh or frozen, thawed; vegan option)
  • 3 large Ripe avocados (for guacamole and extra slices)
  • ¼ cup Red onion, finely diced (for guacamole)
  • 1 small Jalapeño, seeded and minced (optional, for guacamole)
  • 1 cup Salsa (your favorite store-bought or homemade)
  • 1 lb Boneless, skinless chicken thighs (keto option)
  • 12 oz Flank steak or skirt steak (keto option)
  • 1 tsp Chili powder (for meat seasoning)
  • ½ tsp Smoked paprika (for meat seasoning)
  • 1 cup Shredded cheese (cheddar or Mexican blend; keto option)
  • 1 cup Sour cream (keto option)
  • for serving Lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cut 1 large head cauliflower into florets. Working in batches, pulse the florets in a food processor until they're broken down into rice-sized pieces. Don't overdo it or you'll get mush. If you don't have a processor, grate the florets on the large holes of a box grater.
  3. Cut 2 large red bell peppers and 2 large yellow bell peppers into ½-inch strips.
  4. Spread the pepper strips on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and black pepper, and toss to coat. Roast for 20 minutes, flipping halfway, until the edges are charred and the peppers are tender.
  5. While the peppers roast, mince 3 cloves garlic.
  6. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the 3 cloves garlic, minced, and cook for 30 seconds until fragrant.
  7. Add the riced cauliflower to the skillet. Stir-fry for 6 to 8 minutes, stirring occasionally, until tender and lightly golden in spots. Don't crowd the pan or it will steam instead of fry. Season with salt and black pepper.
  8. Turn off the heat. Stir in 3 tbsp fresh lime juice and ½ cup chopped fresh cilantro. Taste and adjust salt. Transfer to a large serving bowl and set aside.
  9. While the cauliflower rice cools slightly, warm 1 (15 oz/425 g) can black beans, drained and rinsed, in a small saucepan over medium heat with ½ tsp ground cumin and a pinch of salt. Stir for 3 to 4 minutes until heated through. Transfer to a serving bowl.
  10. If using frozen corn, measure 1 cup (150 g) corn kernels and thaw under warm running water. Pat dry. If using fresh, cut the kernels off the cob. Set aside in a small serving bowl.
  11. Halve and pit 3 large avocados. Scoop the flesh from 2 avocados into a bowl. Mash with a fork until mostly smooth but still a bit chunky.
  12. Finely dice ¼ cup (40 g) red onion. If using, seed and mince 1 small jalapeño.
  13. Stir the ¼ cup red onion, diced, 1 small jalapeño, minced (if using), 1 tbsp fresh lime juice (from the lime you juiced earlier), and a pinch of salt into the mashed avocado. Taste and adjust. Transfer to a serving bowl. Slice the remaining avocado half for keto bowls.
  14. Pat 1 lb (450 g) boneless, skinless chicken thighs and 12 oz (340 g) flank or skirt steak dry with paper towels. Season both sides generously with salt, black pepper, 1 tsp chili powder, and ½ tsp smoked paprika.
  15. Heat 1 tbsp olive oil in a grill pan or cast-iron skillet over medium-high heat. Add the chicken thighs and cook for 5 to 6 minutes per side until charred and cooked through (internal temperature 165°F/74°C). Transfer to a cutting board and let rest.
  16. In the same pan, sear the steak for 3 to 4 minutes per side for medium-rare (internal temperature 130°F/54°C), or longer if you prefer it more done. Transfer to the cutting board and let rest 5 minutes.
  17. Slice the chicken thighs into strips and the steak against the grain into thin slices. Arrange on a serving platter.
  18. Transfer 1 cup (240 ml) salsa to a small serving bowl. Put 1 cup (110 g) shredded cheese and 1 cup (240 ml) sour cream in separate bowls. Cut lime wedges for serving.
  19. Set out all the bowls and platters: cauliflower rice, black beans, roasted peppers, corn, guacamole, salsa, sliced chicken, sliced steak, avocado slices, shredded cheese, sour cream, and lime wedges. Let everyone build their own bowl. Vegan eaters load up on rice, beans, peppers, corn, guac, and salsa. Keto folks skip beans and corn, pile on the meat, extra avocado, cheese, and sour cream.