Have you guys tried cauliflower rice? It’s one of our favorite things right now. We posted a photo on our Snapchat a few weeks ago of our dinner, and got requests for the recipe, so here it is! This yummy concoction, a twist on the burrito bowl, is perfect for a chilly Sunday afternoon. This cauliflower rice bowl recipe is vegetarian, gluten free, and also vegan (if you skip the cheese).
2 cups cauliflower rice
15oz can diced tomatoes
15oz can black beans
1 chilpotle pepper
1 small red onion
1 bell paper
1 clove garlic
Spices to taste (I used cumin, cayenne, paprika, chili powder, and red pepper flakes)
1/2 cup cheddar cheese (and more for garnish if you want)
Guacamole for garnish
Chop the bell pepper, onion, and garlic and saute in a couple of tablespoons of olive oil until soft. Add one whole chilpotle pepper along with a spoonful of adobe sauce. You’re going to remove the pepper later. However, if you want it really spicy you can cut up the pepper before adding and leave in.
Add your selected spices (I was going for a Mexican flavor profile) as well as salt and pepper to taste.
Drain and rinse the can of black beans and add to the pot along with the can of diced tomatoes and bring to a boil.
Add the cauliflower rice and simmer for 15-20 minutes
Optional Step: For a little additional protein, I opted to add about a cup of frozen Beyond Beef along with the cauliflower rice. You could add browned ground beef or turkey at this point if you want. Or brown your meat of choice after step one.
After the cauliflower has cooked down, turn off the heat and stir in the cheese. Remove the whole chilpotle pepper. To serve, spoon into bowls and top with grated cheese and a large dollop of guacamole. Serve with tortilla chips.
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