cauliflower rice burrito bowls.
February 12, 2014 § Leave a comment
Last week, I posted a photo of my “delicious, healthy mess” of a dinner on Facebook, and several people were interested in the recipe. Well, here it is, except this time, I think it’s a little bit prettier. (That could be because I haven’t added three huge dollops of guacamole and mashed it all together… yet.)
I’m talking about cauliflower rice burrito bowls! Cauliflower is kind of underrated, in my opinion. Because it doesn’t have a strong taste on its own, it’s perfect for using in a dish like this. Now, I don’t want to pretend that cauliflower “rice” tastes like actual rice. It doesn’t. It tastes like cauliflower. But on those occasions when you want to go heavy on the veggies, and lighter on carbs, this cauliflower rice works perfectly.
Cauliflower Rice Burrito Bowls with Guacamole and Pico de Gallo
Recipe slightly adapted from The Roasted Root
What you need:
For the cauliflower rice–
- 2 tablespoons olive oil
- 1 head of cauliflower, washed, stems removed, and grated
- 1 lime, juiced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- dash of cayenne pepper
- dash of sea salt and black pepper
For the guacamole–
- 3 ripe avocados
- 1 package seasoning mix or your own seasoning blend
- 1 tablespoon lime juice
For the pico de gallo–
- 3 Roma tomatoes, seeded and diced
- 1 small white onion, diced
- 1 lime, juiced
- 1 cup fresh chopped cilantro
- sea salt and pepper, to taste
To complete the bowls–
- 1 14-oz can of garbanzo beans, rinsed and drained
- 1 C corn (can use frozen or canned)
- Optional toppings, such as fresh cilantro, cheese, sour cream, etc.
What to do:
I made my guacamole and pico de gallo first, then let both chill in the fridge while I cooked my cauliflower rice.
To make your guacamole, halve and pit your avocados. Scoop the flesh into a small bowl and mash well, with a fork or potato masher. Add your seasoning, per your preference. I sometimes use the McCormick Mild Guacamole packet. After you blend the avocado and seasoning well, add a tablespoon of fresh lime juice.
To make your pico de gallo, begin by seeding and dicing the Roma tomatoes. Peel and dice the white onion. Put both the tomatoes and onion in a small bowl. Add the juice of 1 lime, plus 1 cup of fresh chopped cilantro. Blend well, then season to taste with sea salt and black pepper.
Now–to make our cauliflower rice!
Rinse your head of cauliflower. Remove the greens and stem. Grate the florets, either in a food processor or by hand. I only have a small cheese grater, so that’s what I used! I suggest grating the cauliflower over a cookie sheet to catch the small pieces.
Once the cauliflower is grated, heat a large skillet over medium high heat and add two tablespoons olive oil. Once the skillet is warm, add your grated cauliflower, the juice of one lime, and your seasonings. Cook the rice over medium high heat for 15-20 minutes, stirring frequently. Cook until the cauliflower becomes soft and browned. Taste, and add more sea salt and pepper as needed.
Your “rice” will look something like this:
Now, it’s time to prep the rest of the ingredients for our bowls! Rinse and drain your can of garbanzo beans, and warm the beans over medium heat in a small saucepan or skillet. I like to saute the beans until they begin to crisp and brown.
Also heat your corn, either in a small saucepan or in the microwave.
All that’s left now is to mix it all together! Put a heaping cup of cauliflower rice in your bowl. Add a spoonful of corn and a spoonful of garbanzo beans. Top with pico de gallo and guacamole!
Now is also the time to add any other toppings you choose. This is really all up to you and what you like! I like a TON of guacamole. That’s just me.
Mix it all up and dig in!
Note: I would say that this recipe will serve two hungry people generously for a main dish, or is enough for 4 smaller lunch servings. If you wanted to opt for plain mashed avocado or avocado slices instead of guacamole, I think that would be fine.