Cauliflower Rice and Pinto Bean Vegan Burrito Bowl
Cauliflower rice is mixed with seasoned pinto beans, Poblano chiles, and red onions and topped with tomato-avocado salsa for a delicious vegan cauliflower rice burrito bowl. This recipe is not only vegan, but it’s also low-glycemic and gluten-free and you can easily make it low-carb by using less beans. Use the Diet-Type Index to find more recipes like this one.
I know about all the reasons to eat less meat, so I try hard to come up with a good Meatless Monday recipe suggestion here every Sunday. I like the challenge of creating recipes without meat. But admittedly, quite a few of my meatless recipes include cheese, so I’m always doubly excited when I can create a knock-your-socks-off recipe that’s actually Vegan. And this Cauliflower Rice and Pinto Bean Vegan Burrito Bowl was absolutely amazing; Jake and I gobbled it up!
I’ve said it before, but I think you need to add ingredients with strong flavors to turn cauliflower rice into something that’s really good, and in this recipe the beans and cauliflower rice get a big flavor boost with red onion, Poblano peppers, and Kalyn’s Taco Seasoning; then the cauliflower rice and beans mixture is topped with a fresh-tasting salsa with tomatoes, avocados, green onion, cilantro, lime juice, chopped poblanos, and cumin. Oh yeah, this was so, so good!
Jake and I did weren’t able to convince ourselves to make a Cauliflower Rice Burrito Bowl without beans, even though I know that makes this recipe off limits for anyone who’s following a strictly Low-Carb eating plan. But if you’d like to turn this into a low-carb recipe I’d just omit the can of beans and add 1-2 cups of either chopped red bell pepper or chopped zucchini when you saute the Poblano pepper and red onion. Add the Taco Seasoning and cook a few minutes, but skip the water if you’re not using beans.
You can find lots more Vegetarian Recipes and Vegan Recipes in the recipes-by-photo index pages. And if you’re a Meatless Monday fan who likes finding recipes on Pinterest you might want to take a look at my Meatless Monday Pinterest Board, which has more than 8,000 meatless main dish and side dish recipes from great bloggers all around the web.
And one more thing before we talk about the recipe. I have to give a quick thanks to all the people who shared nice thoughts about Kalyn’s Kitchen turning ten years old. Hugs to all of you!
Saute the chopped Poblano peppers and red onion in a little olive oil, then add Kalyn’s Taco Seasoning, the rinsed beans, and a little water and let the beans cook until all the water is evaporated. While that’s cooking dice avocado, toss with lime juice, tomatoes, chopped Poblano, green onion, chopped cilantro (or use more green onion if you’re not a cilantro fan), lime juice, and a little cumin.
Cut up a medium-sized head of cauliflower and buzz on the food processor until it’s finely chopped. Heat the oil in a large wok or frying pan with high sides, add garlic, and cook just until you smell garlic, then discard garlic and add the chopped cauliflower. Cook 4 minutes, stirring often. Season with plenty of salt and fresh-ground black pepper.
When the cauliflower is barely tender, add the bean mixture and cook about a minute more to blend the flavors. To serve the Cauliflower Rice and Pinto Bean Burrito Bowls, put a generous amount of the cauliflower mixture into a bowl and top with a big scoop of salsa. (Chunky commercial salsa could also be used.)
We ate it with a generous squeeze of lime added at the table. (If you don’t care if it’s vegan you could certainly add cheese or sour cream to this as well.)
More Vegan Dinners You Might Like:
Spicy Tofu Lettuce Wrap Tacos ~ Kalyn’s Kitchen
Vegan Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
Mushroom Vegan Pot Pie ~ Lemons for Lulu
Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce ~ Kalyn’s Kitchen
Vegan Instant Pot Four Bean Chili ~ Boulder Locavore
Low-Carb and Paleo Mediterranean Zucchini Noodles ~ Kalyn’s Kitchen
Cauliflower Rice and Pinto Bean Vegan Burrito Bowl
(Makes 4-6 servings, recipe created by Kalyn and Jake.)
Burrito Bowl Ingredients:
1 1/2 large Poblano peppers, chopped small (Poblanos are often called Pasilla peppers; use the other half pepper for the salsa)
1/2 red onion chopped small
2 tsp. + 1 1/2 T olive oil
1 T Kalyn’s Taco Seasoning or your favorite commercial Taco Seasoning
1 can (15 oz.) Pinto beans, rinsed well and drained
1 medium head cauliflower, coarsely chopped
3-4 garlic cloves, sliced
salt and fresh ground black pepper to taste
2 avocados, diced medium
2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
2 cups cherry tomatoes, cut into fourths
1/2 cup finely chopped Poblano pepper (the other half from the peppers used in the bean mixture)
1/2 cup chopped cilantro (or use a little more finely sliced green onion if you’re not a cilantro fan)
1/4 cup finely sliced green onion
1 T olive oil
1/4 tsp. ground cumin
salt to taste
fresh cut limes to squeeze on at the table
more chopped cilantro to add at the table
Put the pinto beans into a colander placed in the sink and rinse well with cold water (until you don’t see any more foam.) Let beans drain. Heat the 2 tsp. olive oil in a medium-sized frying pan over medium heat, add the chopped Poblano peppers and chopped red onion and saute until the vegetables are just starting to soften, about 3-4 minutes. Add the taco seasoning, the drained beans, and 1/4 cup water, turn heat to low, and cook until all the water is evaporated. Turn off heat.
(For low-carb version, you can replace the beans with about 1 1/2 cups of either chopped red bell pepper or chopped zucchini and saute them with the vegetables. Stir in the taco seasoning and cook a minute or two more but don’t add the water if you’re not using the beans.)
Coarsely chop up the cauliflower, including the stems. Use the steel blade of a food processor to chop the cauliflower in two batches, buzzing it until it’s chopped enough to slightly resemble rice, with some slightly larger pieces. Heat the 1 1/2 tablespoons of olive oil over medium-high heat until it feels hot when you hold your hand over the pan, add the sliced garlic, and cook just until you can smell garlic. (Don’t let it brown or the oil will taste bitter instead of nicely garlicky.)
Remove the garlic and add the chopped cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes. (I used my new Green Pan Wok, which works perfectly for making cauliflower rice.) Add the seasoned bean (or vegetable) mixture and cook about 1-2 minutes more, until the cauliflower is as soft as you like it. Turn off heat.
Dice the avocado into medium-sized pieces, put into a plastic or glass bowl, and toss with the lime juice. Cut up the tomato, chop the other half of the Poblano, chop the cilantro, and slice the green onions. Gently stir all the chopped vegetables and herbs into the avocados, with the olive oil, ground cumin, and a little salt.
To serve, put desired amount of the cauliflower rice/bean mixture into a serving bowl and top with a generous scoop of salsa. Serve with cut lime and additional chopped cilantro if desired. (You can also serve this with grated cheese and/or sour cream if you don’t care if it’s vegan.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pinto beans are considered a “good carb” for the South Beach Diet, and this low-glycemic Cauliflower Rice Burrito Bowl with a moderate amount of beans in each serving would be approved for any phase of the diet. Follow the directions in the recipe to substitute lower-carb vegetables for the beans for other types of Low-Carb eating plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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