Light and fresh burrito bowl made with cauliflower “rice”
This burrito bowl is my go-to take to work kind of a lunch. It is so easy to prepare, it can hold its own as a wonderful leftover and it can be made ahead. If that is not enough, it can really be customized many different ways. I was inspired to make this dish because of my deep love of Moe’s Burrito Bowls. I wanted to make something similar and I had the idea of cooking this on a Sunday and packing it ahead of time for the entire week. Anytime I am able to pack my lunch on a Sunday, I feel like I am getting a present on a weekday.
This can be made with regular rice, white or brown, but I like to make cauliflower “rice.” It is such a great substitute for a starch and it is just another way to get more vegetables in a single meal. Below, I have a recipe on how to “rice” your own cauliflower using a food processor. Really, if you have a food processor, ricing this is a breeze. However, they do make a frozen cauliflower rice, just plain that is sold at Trader Joe’s which can be used for this as well. When preparing this to go, I layer the “rice”, either grilled chicken or tofu, shredded cheese, avocado ( can be plain or guacamole style), a small side container of salsa and fresh lime wedges or halves on the side. I also wash and shred some lettuce and tomatoes for crunch and freshness, but other great topping options include: Any kind of slaw, olives, jalapenos and fresh cilantro. I also love to use compartmentalized salad containers for this, so that nothing gets mushy and it can easily be put together at work.
Happy workweek lunch!
- 1 small to medium head of cauliflower
- 2 teaspoons vegetable or olive oil
- 1/2 teaspoon salt
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 cup water
- Clean and core the cauliflower. Cut into small florets, then place in a food processor and pulse until cauliflower is the size of small pebbles and resembles a rice shape.
- In a medium pan, heat the oil over medium heat, then add cauliflower. Let the cauliflower saute for a minute or so, then add salt, chili powder, cumin, garlic powder, onion powder and smoked paprika. Stir well so the seasonings are combined. Cover and let the cauliflower and seasonings cook for a couple of minutes. Once the mixture starts to brown, uncover add water and let the cauliflower cook another few minutes. Adjust salt as necessary.
- Optional: Add a 1/4 teaspoon of cayenne for a spicy version
- The rice is done when it is soft, but still has a texture of a steamed vegetable
- 1 cup cauliflower rice, see above
- 1 cup of grilled chicken or tofu, cut into small pieces
- 1 cup black beans, seasoned with 1/4 tsp chili powder, cumin and a pinch of salt
- 1 cup shredded cheese (preferably shredded white cheddar)
- 1 cup shredded or chopped romaine lettuce
- 1 tomato, chopped
- 1 avocado, pitted and sliced
- 1 lime, sliced into wedges
- 1/4 cup of mild salsa
- Optional: Chopped jalapenos, chopped cilatnro, sliced olives
- Divide ingredients equally between two bowls and layer each bowl by starting with cauliflower rice, then beans, protein (tofu or chicken), and top with lettuce, tomato, avocado and cheese. Top each bowl with 2 lime wedges and serve with salsa.
- Use hot or mild salsa depending on desired spice level.
- If packing this ahead, it best to cover the avocado tightly with plastic wrap and squirt with some lime juice to keep it from browning.