icon-arrowicon-chevron-whiteicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open
Roasted Cauliflower Burrito Bowl with toppings.

Roasted Cauliflower Burrito Bowls

48 reviews / 4.9 average

So there’s burritos, and then there’s burrito bowls, and then there’s ROASTED CAULIFLOWER burrito bowls.

And right now, in my life, the roasted cauliflower burrito bowl combo is delivering big-time.

Why are roasted cauliflower burrito bowls just kind of the best thing ever? Definitely 50% magic. The other 50% is split between:

  • aggressively spiced roasted cauliflower coated in some hot sauce;
  • hot, steamy white rice;
  • zippy pico de gallo;
  • fresh sweet corn that is seriously SWEET;
  • creamy mashed black beans;
  • buttery avocado;
  • a waterfall of lime juice and cilantro over the whole thing.

Safe to say I’m interested in all of the above. Sign me up. I’m making this every week. Don’t even try to stop me.

Pico de gallo, corn, beans, and avocado for Cauliflower Burrito Bowls.

This does require a little bit of chopping, as most body-will-feel-good recipes do.

I like to start my cauliflower, get it roastin, and then just make a few big batches of toppings while the cauli does its thing: chop pico, mash beans, and cut corn off cobs.

Each individual element can be kept in a little container in the fridge, and then when it comes time to assemble a lunch or dinner bowl, you can move at hyperlapse speed to assemble the whole beautiful masterpiece.

Roasted cauliflower on a sheet pan.

I am not vegan in the real sense, so yes, there’s a 100% chance that I thwap some crema over the top of this bowl every time I make it.

But honestly, it stands alone. The flavors, the textures, the colors… remember, magic?

It’s basic, easy, nutritious, and VERY VERY YUMMY.

Cauliflower Burrito Bowl with avocado slices.

Would this also be amazing with some walnut chorizo sprinkled in the mix? DO I EVEN NEED TO ANSWER THAT?

How To Make Our Cauliflower Burrito Bowls (1 MIN):

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Burrito Bowl with toppings.

Roasted Cauliflower Burrito Bowls


  • Author: Lindsay
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 46 bowls 1x

Description

Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.


Ingredients

Scale
  • 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 of black beans, rinsed and drained
  • 1/2 cup water
  • 2 tomatoes, chopped
  • half of a small onion, chopped
  • juice of 2 limes + more 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

  1. Rice: Cook the rice according to package directions.
  2. Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
  3. Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
  4. Pico: Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
  5. The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!
  • Category: Dinner
  • Cuisine: Mexican

Keywords: burrito bowl, vegan burrito bowl, cauliflower recipe, cauliflower bowl

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our collection of best healthy bowls. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

108 Comments

  1. Pinch of Yum Logo
    Annabel

    Hi Lindsay,

    Mexican will always be a winner and this looks like a perfect vegan option to have up my sleeve when I’m trying to cook for my husband who is allergic to nuts!!
    Just one question, what is your recommendation for taco seasoning? Or do you have a recipe of your own that you could share with us?

    X

      1. Pinch of Yum Logo
        Monica

        I made my own homemade taco seasoning! SO easy and delicious. No msg or bad stuff.

    1. Pinch of Yum Logo
      Sandra

      DELICIOUS!! First time making this tonight for dinner and it was a HUGE HIT!! Will definitely bookmark this for the future. Thank you for sharing 🙂






  2. Pinch of Yum Logo
    aresha

    this recipe looks so delicious and different . and the major thing is you have mentioned every single detail of it in the description 🙂 https://www.puro.pk/blog/ it would be so amazing if you give us comparison of the vinegar of the brand PURO because we can use vinegar to instead of lemon 🙂 thank you

  3. Pinch of Yum Logo
    DNN

    Good morning Lindsay,

    just so happen to randomly stop by your blog and see if he posted something new while I’m here at the gym right now working on my apps. I ended up messing up last week because when I was at my mom’s house, she made spaghetti with lots of tomato sauce and Italian sausage. And mind you, she also had garlic bread too. I ended up eating a large plate and going back for seconds, thirds and fourths. So I gained a little extra weight on my abs and I’m now at the gym trying to work it off and put together a good meal for today. hopefully I can get down the weight that I put on last week from eating sliced Italian sausage with heavy tomato sauce and spaghetti and eat something healthier like what you posted. And to be honest, I never thought of putting together a roasted cauliflower burrito bowl… LOL.

  4. Pinch of Yum Logo
    USA

    Hi Lindsay,
    Thanks for so beautiful and delicious recipe! Love Mexican food so I should try to cook this one. The only one problem I have – I am very lazy:)
    P.S. I am your subscriber on Instagram, love it)






  5. Pinch of Yum Logo
    Jenna

    I’ve been following you for years but never comment. I’ve made so many things off here and it’s always so successful. I’m not veggie, but I am trying to cut back on meat so to see more meatless recipes is

      1. Pinch of Yum Logo
        Mattie

        I buy tons of corn in the summer when it’s on sale, 6 for $1. Then I have my husband grill it, then we remove the corn from the cob and place them in freezer bags to enjoy the remaining of the year. Nothing like roasted corn on anything!

  6. Pinch of Yum Logo

    this has two of my three “go to’s”, cauliflower and black beans, but you’ve made them much more flavorful in this recipe and sheet panned too for the cauliflower, so thank you and for all including the walnut chorizo bonus!






  7. Pinch of Yum Logo
    Rachel

    As a fellow pregnant woman…do you not get crazy heartburn from spicy food, Lindsay? Hah. Gotta skip the seasonings for the cauliflower for sure.

  8. Pinch of Yum Logo
    Eman

    I just made the walnut chorizo meal last weekend and I can imagine this paired with it would taste amazing! I’m a fan of these meatless recipes!

  9. Pinch of Yum Logo

    I feel like cauliflower is an undercover health superstar. There are so many ways to make it and it can be used for so much. It isn’t quite as sexy as a quinoa or avocado, but you can’t make pizza crust out of those… right? hmmm… quinoa pizza crust?






  10. Pinch of Yum Logo
    Nicole Mitidieri

    Another winner winner cauliflower dinner by pinch of yum. This had now been added to my ‘easy-go-to healthy din’ folder!!






  11. Pinch of Yum Logo

    This is such a pretty recipe. How do you always do that?

    I just wanted to throw a book recommendation out there — “Nutrition and Physical Degeneration” by Weston Price. It’s a pretty life changing read and so helpful for any stage of life.

  12. Pinch of Yum Logo
    Salomon

    Delicious, I just made this for dinner, and the taste is absolutely amazing. Everyone was impressed when I made this, you can taste the different ingredients. Keep up the awesome work.






  13. Pinch of Yum Logo
    Pernille

    Hi, it looks super yummy and I’m Soo ready to start cooking. However I’m hyper allergic to raw tomatoes, do you have a suggestion to what I can swap it with in making the Pico? Cheers Pernille

  14. Pinch of Yum Logo
    Theresa

    I made this for my mom, step dad, husband and kiddos the night after you posted it and everyone LOVED it. Even though there were a few ingredients my kids didn’t care for (I’m looking at you, tomatoes) we just didn’t add those ingredients to the kids bowls. (The pico de gallo might have been my favorite tied with the cauliflower itself). Anyway, I love that the left overs could easily be thrown into a salad or another recipe. Everything was flavorful and guilt free. My husband said he could have this for dinner every week. Thank you for another regular rotation recipe 🙂






  15. Pinch of Yum Logo
    Darlene Enns-Dyck

    Made this for supper last night, and it was fantastic!! I added a little homemade mango salsa as well!! This will go into the regular rotation!!






  16. Pinch of Yum Logo
    Rachel

    I am working to have a plant-based diet and this recipe was a perfect fit. I made a few adjustments based on the ingredients I had (no avocados but sauteed some green pepper). I also topped it with some chimmichurri and salsa. Delicious and didn’t feel lacking.