Vegetable Burrito Bowls with Cauliflower Rice

This burrito bowl is a veggie-fied remix on the classic. Cauliflower rice fills
in for brown/white rice, and it gets a hearty twist with the addition of black
beans and a sprinkling of cilantro. Sautéed peppers and onions offer a tender
bite and a substantial quality to this bowl. A quick pico de gallo offers
eye-catching colors and brightness. A dollop of guacamole brings a bit of
richness. And the final touch? A tangy plant-based sour cream made by blending
raw sunflower seeds with water, fresh lemon juice, and sea salt. The sour cream
weaves throughout the other elements and melds the flavors together.

Servings: 2 to 3

Author:

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Course:

Bowl Entrée rice

Instructions

1 In a large skillet, heat the olive oil over medium. Add the peppers, onions, and
sea salt over medium heat. Cook for 14 to 16 minutes or until veggies are tender
and golden, stirring occasionally.
2 Meanwhile, add the cauliflower florets, cilantro, and lime juice to a food
processor and pulse 30 to 40 times to rice the cauliflower. In another large
skillet, heat the olive oil over medium. Add the riced cauliflower mixture and
sea salt. Cook for 6 to 10 minutes or until the cauliflower is tender and just
barely turning golden, stirring occasionally. Add the black beans, and cook
another 2 minutes to heat.
3 In a small bowl, combine all ingredients, stir to combine, and adjust seasoning.
4 In another small bowl, combine all ingredients and use the back of a fork to
mash the avocado.
5 In 2 to 3 bowls, divide the cauliflower rice, peppers and onion, pico de gallo,
and guacamole. Drizzle with sunflower sour cream and serve.

Vegetable Burrito Bowls with Cauliflower Rice

Course:

🧂 Ingredients

Instructions

Welcome to RecetteBook