Blog Recipe Of The Week

Cauliflower Rice Burrito Bowl

Image source: minimalistbaker.com

Vegan and gluten free

Serves 3

These flavourful 30-minute burrito bowls from Minimalist Baker are a tasty and healthy option to be enjoyed at any time of day. As well as being easy to prepare, this recipe is entirely plant-based, which means it’s also vegan and gluten-free! The bowls are made with seasoned cauliflower rice, black beans, grilled peppers, onions, and guacamole to create a hearty guilt-free dish.

For the beans:

1 15-ounce (425g) can black or pinto beans
1/2 tsp ground cumin
1/2 tsp chilli powder
1/8 – 1/4 tsp sea salt (to taste)

For the cauliflower rice:

1 tbsp olive oil
3 cloves garlic, minced
1/4 cup diced red or white onion
1 medium head cauliflower, grated into “rice” (see method here)
1 pinch sea salt (plus more to taste)
3 tbsp lime juice
1 tsp ground cumin (plus more to taste)
1/2 tsp chilli powder
1/3 cup (85g) red or green salsa (plus more for serving)
1/4 cup (15g) fresh chopped coriander (plus more for serving)

For the peppers & onions:

1 tbsp olive oil
1 medium bell pepper (thinly sliced lengthwise)
1/2 medium red onion (sliced into 1/4-inch rings)
1 pinch sea salt

Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.

Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.

Once hot, add oil, garlic, onion and a pinch each of salt and pepper. Sauté for 1 minute, stirring frequently. Then, add cauliflower ‘rice’ and stir to coat.

Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.

Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chilli powder, salsa and fresh coriander. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.

Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little colour – about 4 minutes.

To serve, divide rice, beans and peppers between serving bowls. Enjoy as is or with corn tortillas, salsa, lime juice, hot sauce or guacamole.

Best served fresh, though leftovers keep for 2-3 days in the refrigerator.

Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce and coriander.

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