Sometimes you want a burrito, but not the post-burrito food coma. That’s where this Burrito Salad comes in. It’s all the bold, zesty flavor of your favorite Mexican takeout—black beans, corn, avocado, salsa, cilantro—but in a lighter, smarter package. No wrap, no nap required.
The first time I made this Cauliflower Rice Bowl, it was a total “clean out the fridge” moment that somehow turned into a repeat-worthy obsession. It’s fast, fresh, and secretly kind of genius—a Healthy Burrito Bowl that actually tastes exciting.
Whether you’re doing some lazy lunch prep, craving a weeknight win, or just trying to eat something green-ish, this Burrito Salad Bowl has your back. It’s colorful, crunchy, packed with plant-based goodness… and just happens to be ridiculously delicious.
Burrito Salad – Cauliflower Rice Bowl
Equipment
- Knife
- Cutting board
- Skillet
- Large pot
- Small saucepan
- Mixing bowl
- Grater or food processor
Ingredients
- 1 15- ounce can black beans slightly drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt or to taste
- 1 tablespoon olive oil
- 3 garlic cloves minced (about 1 1/2 tablespoons)
- 1/4 cup diced red or white onion
- 1 medium head cauliflower grated into rice-sized bits (about 4 cups)
- 1 pinch salt
- 3 tablespoons lime juice from about 2 limes
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/3 cup red or green salsa
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 medium bell pepper any color, thinly sliced
- 1/2 medium red onion sliced into rings
- 1 pinch salt
Instructions
- Warm the Beans: Add black beans to a small saucepan over medium heat. Season with cumin, chili powder, and salt. Let them simmer until warm and flavorful, then reduce heat to low until ready to serve.1 15- ounce can black beans, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt
- Grate the Cauliflower: Cut the cauliflower into florets and grate it using a box grater or food processor until it resembles rice. Set aside.
- Sauté Garlic and Onion: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic, diced onion, and a pinch of salt. Cook for about 1 minute, stirring often, until fragrant but not browned.1 tablespoon olive oil, 3 garlic cloves, 1/4 cup diced red or white onion, 1 pinch salt
- Cook the Cauliflower Rice: Add the grated cauliflower to the skillet and stir to combine. Cover and let it steam for 2–4 minutes, stirring occasionally, until the texture is tender but still has a bite (think al dente).1 medium head cauliflower
- Flavor the Rice: Remove from heat and transfer the cauliflower rice to a mixing bowl. Add lime juice, cumin, chili powder, salsa, and chopped cilantro. Stir well and adjust the seasoning to taste with extra salt, lime, or more salsa.3 tablespoons lime juice, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/3 cup red or green salsa, 1/4 cup chopped fresh cilantro
- Sauté the Peppers and Onions: Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the sliced bell pepper, red onion, and a pinch of salt. Cook for about 4 minutes, stirring often, until slightly softened and a little charred.1 tablespoon olive oil, 1 medium bell pepper, 1/2 medium red onion, 1 pinch salt
- Assemble the Bowls: Divide the cauliflower rice, warm beans, and sautéed veggies into serving bowls. Top with your favorite extras—guacamole, avocado slices, corn chips, hot sauce, extra salsa, you name it.
Burrito Salad – Cauliflower Rice Bowl: Tips from Someone Who’s Definitely Overmade This
🌽 Don’t Sleep on the Corn Pico
You didn’t ask, but I’m telling you—corn makes everything better. Add it fresh, frozen, grilled, or straight from a can (no shame). Bonus points if you throw in some diced red onion and lime juice and pretend you planned it that way.
🥑 Avocado > Guac (Sometimes)
Look, I love guac. We all love guac. But when you’re short on time or patience, just slice up an avocado and call it a day. Your Burrito Salad won’t mind.
🥬 Cilantro Haters, Breathe Easy
If cilantro tastes like soap to you, congratulations—you’re not alone. Swap it with chopped parsley or a pinch of dried oregano. Will it be the same? No. Will it still slap? Yes.
🔥 Spice It Like You Mean It
That chili powder and cumin combo? Yeah, don’t be shy. Add a little smoked paprika or a dash of cayenne if you’re feeling spicy. Just maybe warn your grandma first.
🧊 Frozen Cauliflower Rice = Lazy Genius
Not in the mood to grate a whole cauliflower like it’s leg day? Grab a bag of frozen cauliflower rice and save yourself the mess. Just cook it a few extra minutes to avoid the dreaded soggy veggie snow.
🌮 Tortilla Chips Are Not Optional
You could eat this straight from the bowl with a fork like a functioning adult… or you could scoop it up with chips and pretend it’s an extra chunky salsa. Your move.
💡 Leftovers? Bowl Bar Time
Got leftovers? Turn your fridge into a DIY Burrito Bowl Bar. Add shredded lettuce, crushed chips, some cheese (if that’s your jam), and make a totally new lunch without doing actual work.
🕒 Meal Prep Hero, Reporting for Duty
This bowl holds up like a champ in the fridge. Just keep the avocado out until the last second (brown mush = sadness). Store everything separately if you’re fancy, or dump it all in one container and embrace the chaos.
