What is it about bowls that have made them so trendy? Is it because we tend to pack them with amazing ingredient combinations? Or is it our deep desire to have all the foods at once? Whatever it is, this flavorful Vegan Cauliflower Burrito Bowl will satisfy your hunger while keeping you healthy.
Burrito bowls might just be my ultimate meal – they tend to have a carb, loaded with cheese and guacamole, sour cream, and endless other goodies. Granted, it might not be the healthiest last meal, but that be mine. And since it’s a favorite, for this recipe I tried to make it a tad healthier, so I could eat them every day with shameful guilt. That’s where the swaps come in: cauliflower (packed with Vitamin C) for rice, fresh avocado (loaded with potassium) slices for guacamole, and savory roasted mushrooms (great source of selenium) for the beef. If you are missing the sour cream, try a cashew sour cream (promise to post a recipe soon, I just have to keep working on perfecting it before I do) or even a dollop of coconut yogurt spiced with cumin for that cooling richness.
Cauliflower rice might just become a way of life and no longer a trend, because it’s basically the healthiest way to replace carbs in your diet. Sauteed with a little lime juice and fresh cilantro, it’s packed with flavor and healthy vitamins and minerals – try it! Minimalist Baker has a great blog post on how to make cauliflower rice, so make sure to check it out if you’d like extra details. It’s a super simple process that results in a great product. Stay tuned for more recipes using cauliflower rice!
Photography by Stacey Rupolo / Recipe by Cooking with Books
- 6 large portobello heads, gilled and sliced thickly
- 2 tablespoons chipotle pepper puree
- ¼ cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 large head of cauliflower, broken up into florets
- 1 lime, juiced
- 1 can black beans, drained and rinsed
- 2 large avocados, sliced
- 1 cup store bought salsa
- 1 cup fresh cilantro, chopped
- Preheat the oven to 350F and toss the sliced portobellos with chipotle pepper, balsamic vinegar, and soy sauce. Season lightly with salt and pepper. Roast for 20-30 minutes. Set aside.
- Place cauliflower florets into food processor with blade. Pulse into it forms into rice-like bits.
- Sauté "riced" cauliflower with lime juice and a bit of cilantro. Season with salt and pepper.
- To serve, warm up the portobellos as well as the beans.
- Place lime-infused cauliflower in a bowl and top with roast portobellos, black beans, sliced avocados, salsa, and a sprinkling of fresh cilantro.
- Serve with hot sauce and enjoy!