Recipe: Easy Cauliflower Rice Burrito Bowls

(Image credit: Lauren Volo)

These veggie-heavy burrito bowls are tucked in my meal plan rotation and saved for the nights when I want to feel like a real dinner superhero. With a base of cilantro-lime cauliflower rice, smoky black beans and corn, a touch of salsa, creamy avocado, and seared chicken breast, this is wholesome indulgence at its finest. And thanks to pantry and freezer staples, and a smart shortcut, they come together effortlessly.

(Image credit: Lauren Volo)

A Lighter, Fresher Burrito Bowl

This recipe ditches the rice in favor of tender “grains” of cauliflower for a light and fresh spin on our go-to burrito bowl. It’s just as satisfying as the burrito bowls you already know, and you feel pretty victorious for seamlessly working more veggies into dinner. Get a head-start by ricing the cauliflower a day in advance, or go for full-on convenience and save time by sticking with bagged pre-riced cauliflower.

While it can certainly be used raw, cauliflower rice benefits from just a few minutes on the stove to gently soften and mellow the firm bite. To bring even more flavor, we borrowed some inspiration from our favorite take-out burrito bowls, by mixing in a squeeze of lime juice and cilantro.

31 Ratings

Easy Cauliflower Rice Burrito Bowls



  • 1

    (15-ounce) can black beans, drained and rinsed

  • 1 cup

    frozen corn kernels

  • 2 tablespoons


  • 1/2 teaspoon

    chili powder

  • 1/2 teaspoon

    ground cumin

  • 3/4 teaspoon

    kosher salt, divided

  • 1 tablespoon

    olive oil

  • 1

    medium head cauliflower (about 1 1/2 pounds), riced (or one 16-ounce bag riced cauliflower)

  • 1/3 cup

    chopped fresh cilantro, divided

  • 1/4 cup

    freshly squeezed lime juice (from 2 to 3 medium limes)

  • 1 cup

    diced or shredded cooked chicken (optional), warmed if desired

  • 1 cup

    pico de gallo or salsa

  • 1

    medium avocado, peeled, pitted, and sliced



  1. Place the beans, corn, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.

  2. Meanwhile, heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the riced cauliflower and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the cauliflower is heated through and just tender, 3 to 5 minutes. Remove from the heat. Add 1/4 cup of the cilantro and the lime juice, and stir to combine.

  3. Divide the riced cauliflower among 4 bowls. Top with the bean and corn mixture, chicken if using, pico de gallo or salsa, and avocado slices. Sprinkle with the remaining cilantro and serve warm.

Recipe Notes

Make ahead: The cauliflower can be riced up to 1 day in advance and stored in a covered container in the refrigerator.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.