Cauliflower rice burrito bowl cravings always catch me at the weirdest times. Like, at midnight, or when I glance at my fridge after a rough day and think, “Ugh, what can I throw together that’s fresh and filling but doesn’t feel like eating a soggy salad?” This easy and hearty bowl is my answer. Seriously, it’s way cheaper than takeout, plus you can pile on all your favorite toppings. And hey, if you’re searching for other delicious bowl vibes, check out these bold black bean quinoa taco bowls for inspiration. 
Origins of Burritos
Alright, quick confession – burritos aren’t what I grew up eating. Where I’m from, breakfast tacos rule, but I got hooked on giant wraps stuffed with beans, rice, hot sauce, and basically everything else in college. Somewhere down the line, burrito bowls became a big deal. No mess, no flour tortilla drama, just a mountain of good stuff you can eat with a fork.
Traditional burritos started out pretty simple in Mexican cooking. Just meat, beans, and maybe rice – easy to carry, perfect on the go. The whole “burrito bowl” twist? Well, I’m guessing it blew up thanks to folks who didn’t want gluten or just liked being able to see all those layers. Now, switching out the rice for cauliflower rice makes it feel lighter but still filling. Kind of genius, honestly. 
Cauliflower Rice Bowl Variations
Don’t get stuck thinking this bowl has to be exactly the same every time. Trust me, I never make it the same twice! There are a million ways to jazz up a cauliflower rice burrito bowl, like:
- Swap in spicy roasted chickpeas if you want more crunch.
- Add grilled corn, or skip it if you don’t have any – nobody will notice.
- Mix in some pickled onions for a bit of zing.
- Or boost the protein with shredded chicken if beans aren’t calling your name.
I mean, throw in leftover steak or tofu if that’s handy! It’s honestly like a “choose your own adventure” meal. Some days I load it with salsa and greens, other times I’m just feeling extra avocado. It’s impossible to get bored unless you really try. 
Cauliflower Rice Burrito Bowl Components
Okay, so let’s break it down. The basic parts you want in a cauliflower rice burrito bowl are pretty simple:
Start with freshly cooked cauliflower rice. If you’re short on time? Frozen works too. Warm it in a skillet with a pinch of salt and maybe a splash of lime – takes four minutes, tops.
Pile on some black beans (I go for canned, drained, and rinsed for less salt). Sauté them with garlic or taco spices if you want flavor that hits harder.
Veggies make this bowl shine. Bell peppers, tomatoes, corn, and greens all work. Sometimes I toss in whatever’s almost wilted in the crisper – call it “accidental meal planning.”
And the fun part: Toppings. I always do avocado, but if you like cheese, sprinkle some shredded cheddar, crumble feta, or heck, use vegan cheese. Salsa, cilantro, a squeeze of lime… now we’re talking.
Honestly, make it as basic or bougie as your mood (or fridge) allows.
“I never thought I’d love cauliflower rice, but in this bowl, I barely notice it isn’t regular rice. It’s filling, colorful, and so fast to make!” – Kelly, busy grad student
More Meatless Mexican-Inspired Recipes
If you’re on a roll with meat-free meals, don’t stop now. Mexican-inspired dishes are sneaky-level easy to make vegetarian or even vegan. I love tossing together a bowl like this cozy chickpea sweet potato grain bowl recipe for busy weeknights or packing it for lunch.
Maybe try simple veggie-packed quesadillas or roasted poblano peppers stuffed with quinoa. Even a speedy black bean soup works – you can’t go wrong. The freedom to play with flavors and toppings just keeps things fun, especially if you’re trying to work more veggies in (my mom would be so proud).
How to Make Cauliflower Rice Burrito Bowls
Making a cauliflower rice burrito bowl is not rocket science – which is good, because I’d be lost. Here’s my low-key way:
Chop a head of cauliflower (or cheat and get the bagged stuff), pulse in a food processor until it looks like tiny snow. Toss it in a hot skillet with a touch of olive oil, cook for a few minutes, and add salt and maybe lime if you’re up for it.
Open a can of black beans, rinse, and heat them up with taco seasoning. While that cooks, chop up your favorite veggies. Me? Bell peppers, cherry tomatoes, cilantro, maybe even jalapeños if I’m feeling wild.
Spoon the cauliflower rice into a bowl, top with beans, add your veg, and smother in salsa and some sliced avocado. That’s pretty much it. No need for fancy tools, timers, or complicated directions.
If you want it spicy, add hot sauce. If not, skip it! Bowl meals like this are all about your style.
Serving Suggestions
- Pair with tortilla chips for a satisfying crunch.
- Add a big dollop of Greek yogurt or sour cream if you want some creamy goodness.
- Serve with fresh lime wedges for a zingy kick.
- Top with extra salsa or hot sauce to turn up the heat.
Common Questions
Can I make this bowl ahead of time?
Yep! Just store the parts separately so the veggies stay fresh. Cauliflower rice keeps a couple days in the fridge.
What if I don’t have a food processor?
Use a box grater on the cauliflower. It’s a little messier, but gets the job done.
Is this bowl spicy?
It totally depends on your toppings and if you use any spicy salsa or jalapeños. You control the heat, promise.
Can I freeze cauliflower rice?
Sure can! Just let it cool, bag it up, and pop it in the freezer. It reheats quick in a skillet.
Do I need to cook the beans?
If they’re canned, a quick warm in a pan or the microwave is all you need.
Dive In and Make It Your Own
Honestly, if you make just one “clean out the fridge” dinner this week, let it be a cauliflower rice burrito bowl. The combo of flavors, all that color, plus how easy it is to personalize? Five-star restaurant, no kidding. Every time I whip one up, I’m amazed how something this good can be so simple. For more ideas, take a peek at the pros at Minimalist Baker’s cauliflower rice burrito bowls and get extra creativity from this burrito bowl recipe at Love and Lemons. Don’t forget, the best bowl is the one you actually taste – so grab what you’ve got and give it a spin tonight. 
Cauliflower Rice Burrito Bowl
Ingredients
Method
- Chop the cauliflower into florets and pulse in a food processor until it resembles rice.
- Heat a skillet over medium-high heat, add a touch of olive oil, and cook the cauliflower rice for about 4 minutes. Add a pinch of salt and lime juice if desired.
- Open the can of black beans, rinse them under cold water, and heat in a pan with taco seasoning as desired.
- Chop your favorite veggies while the beans are warming up.
- Spoon the cooked cauliflower rice into a bowl.
- Top with black beans and your chosen vegetables.
- Finish with avocado slices and salsa, squeezing lime juice over the top.