There’s something incredibly satisfying about digging into a hearty, colorful bowl that’s both comforting and good for you.
These Cauliflower Burrito Bowls are my go-to when I want a wholesome, veggie-loaded meal that doesn’t skimp on bold flavors.
They’re full of roasted cauliflower, creamy black beans, fresh pico, and a splash of lime—exactly what I need to brighten up my day.
Why I Love This Recipe
I love how this bowl brings together everything I crave in one place—warm, seasoned rice, roasted veggies, creamy avocado, and zesty lime.
It’s simple to prep, super satisfying, and endlessly customizable.
Plus, it’s 100% plant-based, naturally gluten-free, and perfect for both weeknight dinners and make-ahead lunches.
What You’ll Need (Ingredient Highlights)
Rice – Either white or brown works great as the base.
Cauliflower – Roasted until crispy for a golden, hearty topping.
Taco seasoning – Adds that signature Tex-Mex flavor.
Black beans – Creamy, lightly mashed for extra comfort.
Tomatoes, onion, cilantro, lime – All the essentials for a fresh pico de gallo.
Corn & avocado – Sweet, creamy contrast that brings it all together.
Pro Tips Before You Start
Roast the cauliflower at high heat to get those crispy edges.
Don’t skip mashing the beans—it adds a delicious, refried texture.
Fresh lime juice brightens every layer of this dish.
You can use canned or frozen corn if fresh isn’t available.
This recipe is ideal for meal prep—just keep the pico and avocado separate until serving.
How to Make Cauliflower Burrito Bowls
Step 1: Cook the Rice
Prepare the white or brown rice according to package instructions.
Fluff with a fork and set aside.
Step 2: Roast the Cauliflower
Preheat your oven to 425°F (220°C).
Toss chopped cauliflower florets with olive oil, half of the taco seasoning, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through to get even browning.
Step 3: Simmer the Beans
In a small saucepan, combine the black beans, water, and the remaining taco seasoning.
Bring to a low simmer over medium-low heat.
Use the back of a spoon to gently mash some of the beans, creating a creamy, thickened texture.
Let it simmer until warmed through.
Step 4: Make the Pico de Gallo
In a small bowl, mix the chopped tomatoes, onion, lime juice, and chopped cilantro.
Season with a generous pinch of salt. Let it sit for a few minutes so the flavors can meld.
Step 5: Build Your Bowl
Start with a generous scoop of rice, then add a layer of refried black beans.
Top with sweet corn kernels, fresh pico de gallo, creamy slices of avocado, and a roasted lime wedge.
Finish with a heap of your golden roasted cauliflower and a drizzle of your favorite hot sauce.
What to Serve It With
Extra lime wedges
Tortilla chips or warm tortillas
Cashew crema or dairy-free sour cream
Sliced jalapeños for heat
Chopped romaine or shredded lettuce for crunch
Variations / Substitutions
Swap cauliflower for roasted sweet potatoes or zucchini.
Use quinoa or farro instead of rice.
Add grilled tofu, tempeh, or seared mushrooms for more protein.
Mix in greens like spinach or kale for extra nutrients.
Try mango salsa instead of pico for a fruity twist.
Storage & Leftovers
Store all components separately in airtight containers for up to 4 days.
Reheat rice, beans, and cauliflower in the microwave or stovetop before serving.
Keep pico and avocado fresh by adding them right before eating.
These Cauliflower Burrito Bowls make excellent meal prep lunches!
FAQs
Can I use frozen cauliflower?
Yes! Just make sure to thaw and dry it well before roasting for best crispiness.
Is this recipe spicy?
Not by default—unless you add hot sauce or spicy taco seasoning.
Can I add cheese or sour cream?
Absolutely. While this recipe is vegan, it works great with dairy toppings too.
Do I need a food processor or blender?
Nope! Everything can be chopped or mashed by hand.
Can I make this low-carb?
Yes—use cauliflower rice instead of regular rice.
How do I keep avocado from browning?
Toss avocado slices in lime juice and store in an airtight container.
Can I serve this cold?
Yes! It’s delicious as a cold rice bowl or salad-style meal.
Final Thoughts
There’s a reason I keep coming back to these Cauliflower Burrito Bowls—they’re bold, balanced, and incredibly nourishing.
The crispy cauliflower with creamy beans and fresh pico creates a meal that’s vibrant and totally crave-worthy.
Whether you’re plant-based or just cauliflower-curious, this one’s a hit.
Cauliflower Burrito Bowls
Ingredients
- 1 cup white or brown rice
- 1 head of cauliflower chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning divided
- 1 14-ounce can black beans, rinsed and drained
- 1/2 cup water
- 2 tomatoes chopped
- Half of a small onion chopped
- Juice of 2 limes + extra wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears of corn kernels cut off the cob
- 1 avocado
- Your favorite hot sauce for topping
Instructions
- Cook rice according to package directions. Set aside.
- Preheat oven to 425°F.
- Toss cauliflower with olive oil, half the taco seasoning, salt, and pepper.
- Roast for 20–25 minutes, tossing halfway through.
- In a saucepan, combine black beans, water, and remaining taco seasoning.
- Simmer over medium-low heat. Mash slightly to create a creamy texture.
- Combine tomatoes, onion, lime juice, and cilantro in a bowl to make pico. Season with salt.
- See full steps with tips & photos → https://mischacrossing.com/cauliflower-burrito-bowls/
Notes
- Frozen or canned corn can be used if fresh corn is unavailable.
- To save time, prep the pico and beans while the cauliflower is roasting.
- For extra flavor, add shredded lettuce, pickled jalapeños, or vegan sour cream.
