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Phenomenal dinner recipe! Makes great leftovers too. Grains, vegetables, protein all in one meal. This is the trifecta! Thank you for a new staple!
Maureen
So there’s burritos, and then there’s burrito bowls, and then there’s ROASTED CAULIFLOWER burrito bowls.
And right now, in my life, the roasted cauliflower burrito bowl combo is delivering big-time.
Key Ingredients
Why are roasted cauliflower burrito bowls just kind of the best thing ever? Definitely 50% magic. The other 50% is split between:
- aggressively spiced roasted cauliflower coated in some hot sauce;
- hot, steamy white rice;
- zippy pico de gallo;
- fresh sweet corn that is seriously SWEET;
- creamy mashed black beans;
- buttery avocado;
- a waterfall of lime juice and cilantro over the whole thing.
Would this also be amazing with some walnut chorizo sprinkled in the mix? DO I EVEN NEED TO ANSWER THAT?
Safe to say I’m interested in all of the above. Sign me up. I’m making this every week. Don’t even try to stop me.
Meal Prep Tips
This does require a little bit of chopping, as most body-will-feel-good recipes do.
I like to start my cauliflower, get it roastin, and then just make a few big batches of toppings while the cauli does its thing: chop pico, mash beans, and cut corn off cobs.
Each individual element can be kept in a little container in the fridge, and then when it comes time to assemble a lunch or dinner bowl, you can move at hyperlapse speed to assemble the whole beautiful masterpiece.
I am not vegan in the real sense, so yes, there’s a 100% chance that I thwap some crema over the top of this bowl every time I make it.
But honestly, it stands alone. The flavors, the textures, the colors… remember, magic?
It’s basic, easy, nutritious, and VERY VERY YUMMY.
How To Make Cauliflower Burrito Bowls (Video)
Roasted Cauliflower Burrito Bowls
- Total Time: 50 minutes
- Yield: 4–6 bowls 1x
Description
Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.
Ingredients
- 1 cup white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning, divided (I like the Siete brand)
- 1 14–ounce can of black beans, rinsed and drained
- 1/2 cup water
- 2 roma tomatoes, chopped
- half of a small red onion, chopped
- juice of 2 limes + more wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears of raw corn, kernels cut off the cob
- 1 avocado
- your favorite hot sauce for topping
Instructions
- Rice: Cook the rice according to package directions.
- Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
- Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
- Pico: Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
- The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Mexican
Keywords: burrito bowl, vegan burrito bowl, cauliflower recipe, cauliflower bowl
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This recipe is part of our collection of best healthy bowls. Check it out!
First, let me say I never ever ever leave comments. But this bowl was awesome. I did it with my own twist and I used Cilantro Limon jasmine rice. I added kale and corn and Cherry tomatoes on top. It was incredible! Also mixed sour cream and sriracha to make a kind of spicy crema.
We love your recipes and this was another winner! We added grilled shrimp to increase the protein & served with quinoa instead of rice. We’ll definitely make this again. Thanks! It was delish!
Hello! This looks delicious but I’m not a huge fan of corn. Is there a substitute you’d recommend or should I just leave it out?? Thanks!!
You can just leave it out!
Delicious and easy to make. Highly recommend
This recipe was delicious! Full of so many different flavors. I was looking forward to having for lunch the next day, however my husband had THREE helpings, so NOTHING left over!
Thanks for the recipe, I will try it.
What’s up with the corn?
These roasted cauliflower burrito bowls look delicious! They seem like a great way to get a balanced meal with lots of flavor. Plus, the roasted cauliflower is a great way to get some extra veggies in.
This is amazing! I subbed leftover farro for the rice & the avocado went bad before I could eat it, but it didn’t detract from the overall flavor. It was so, so, so good! Did I mention it was good? And easy!
YUM! Just made this for dinner tonight & it was phenomenal. I topped with habanero hot sauce, which took it to the next level. Thank you. Xoxo.
I’ve been making this for years! Well not exactly this because now I just use the recipe for inspiration. I always do the cauliflower with the taco seasoning but then I use whatever grain I have which is usually a microwave quinoa packet and throw any toppings I have that are Mexican food-ish on top. Thank you so much!
Microwave quinoa is a great idea!
one of my favorite recipes. made it multiple times, can’t go wrong!
horrible
Although omnivores, we are eating more and more plant-based meals and this one looked so good. I haven’t done much with cauliflower except mashing it in lieu of potatoes, and I wanted to try it roasted. However, after following the recipe pretty much exactly, I felt it lacked a little spark, even with lots of lime squeezed over it. I ended up topping it with Pinch of Yum Chipotle Queso sauce and that was great. (My husband added srichaca sauce to his.)
This was so tasty! Thanks so much for providing flavorful, well-rounded meatless options!
I’ve just found your blog by accident and I’m so glad I did! So many different recipes for vegans. This sounds delicious! Can’t wait to make it.
Enjoy, Tori!
oh yum!!!! this is soooo good. I actually went back for seconds. So many possibilities and sooooo yummy. Almost grabbed a tortilla . . . but soooo glad I didn’t
So glad you enjoyed the recipe!
I have challenges with recipes…my husband has stage 4 kidney disease
So sorry to hear that, Kathy. We have a whole collection of easy, time-saving recipes from our SOS series that may be helpful. Here’s the link.
I made this tonight! A big hit! Love the mix of tastes. I used brown rice with no bad side effects. For the pico I added a diced jalapeño. Had to make taco seasoning from scratch but it was fine. If you have a recipe for that, maybe include it.
Thanks Lindsay! Nice!!
So glad you enjoyed the recipe, Ron!
This actually turned out super delicious!! I had low expectations cause it looked entirely too healthy lol but was pleasantly surprised by how well all the flavors blended together to create this simple yet healthy and delicious meal. Thank you for the great recipe!!!
Glad you enjoyed the recipe, Vidhi!
I came across your wonderful website recently and made this beautiful and delicious recipe last night. It was SO yummy! I’ve started using mostly plant-based recipes this year and trying to convince my other half to go fully vegetarian, if not vegan, from Monday to Friday. I think I’ve convinced him with this recipe. He even asked for MORE cauliflower (he didn’t seem overly excited when I put the baking tray in the oven). I added some green and orange peppers with taco seasoning plus some vegan cheese, which went really well with this burrito bowl. Anyway, thank you so much for posting!
We love hearing this, Elisa! Thanks so much for the comment!
This recipe is incredible, it’s fresh and zingy whilst the roasted cauliflower gives you a wonderfully comforting feel. This is a household favourite .
Y.U.M.! I just made this for dinner and it was delicious! A perfect meatless meal option. It also made plenty for leftovers which is perfect for meal prep during a busy week!
So happy you liked the recipe, Meaghan!
DELICIOUS!! First time making this tonight for dinner and it was a HUGE HIT!! Will definitely bookmark this for the future. Thank you for sharing 🙂
Made these bowls for my husband and me tonight. Loved, loved, loved them. Only change I made was to double the amount of taco seasoning I used. Loved all the flavours, colours and textures. Will definitely make again!
Thanks for sharing, Patti! 😊