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Burrito Salad - Cauliflower Rice Bowl

This is what happens when your burrito gets a health glow-up and decides it's too cool for tortillas. It's a veggie-packed, protein-rich, flavor-loaded bowl starring cauliflower rice, black beans, peppers, salsa, and all the toppings your heart desires—aka your new weeknight ride-or-die.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Main Course
Servings 3

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.