Black bean and chickpea burrito bowl with cauliflower rice


Vegetarian Burrito Bowl for the Win!

Looking for a healthy, veggie and protein-packed dinner that you can whip up in 30 minutes or less? Look no further! This burrito bowl has you covered. Sneak in your veggies without sacrificing the flavor with this south of the border, vegetarian burrito bowl!

 Prep Time: 15 minutes

 Cook Time: 15 Minutes

 Total time: 30 minutes

 Servings: ~3 bowls


For the Cauliflower Rice

  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 red onion, diced
  • 1 medium to large head cauliflower, chopped then grated (to make into rice, pulse the chopped florets in a food processor or blender until they are rice consistency)
  • 1 pinch sea salt to taste
  • 1 pinch pepper to taste
  • 2 limes, juiced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/3 cup salsa of your choice
  • 1/4 cup fresh cilantro, chopped, *Optional (for topping) 
  • If you want to save even more time, you can buy pre-chopped cauliflower rice by the bag in the produce aisle!

For the Black Beans and Chickpeas

  • 1/2 - 15-ounce can black beans
  • 1/2 - 15oz can chickpeas
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 pinch sea salt to taste
  • 1 pinch black pepper to taste

For the Sautéed Veggies

  • 1 Tbsp olive
  • 1 medium red pepper, sliced thinly
  • 1/2 medium red onion, sliced into strips
  • 1/2 cup cherry tomatoes, halved
  • 1 pinch sea salt
  • 1 pinch black pepper

Optional side: mashed avocado seasoned with garlic salt, salt, pepper, chopped cilantro and a squeeze of lime juice.



  1. Heat a small saucepan over medium heat. Add the black beans and chickpeas, and season with corresponding spices. Reduce to low heat once it begins to bubble. Stir occasionally to prevent caking on the bottom of the pan.

  2. Prepare the cauliflower rice by blending the chopped florets in a blender or food processor. You may want to squeeze the extra water out of the processed cauliflower by placing on a paper towel or cheese cloth and then ringing it out over the sink. 

  3. Heat a large skillet over medium heat. Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for until fragrant (about 1-2 minutes), and stir frequently. Add the cauliflower rice and stir to incorporate all ingredients.

  4. Place the lid on to steam the rice for 2-3 minutes until it is al dente, not soggy! Chop the peppers, onions and tomatoes.

  5. Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.

  6. Place the large skillet over medium heat once again. Add the oil oil, bell pepper, onion and a pinch of sea salt. Sauté, stirring frequently, until slightly tender.

  7. To serve, divide cauliflower, beans and chickpeas, and peppers between serving bowls. Top with the chopped tomatoes, cilantro, a side of guacamole, sour cream (or plain Greek yogurt), and/or salsa or hot sauce. Squeeze fresh lime juice for a little more flavor.

  8. Make this in bulk! It should last 3-4 days in the fridge!


*Adapted from the Minimalist Baker

Sally WilloughbyComment