Vegetarian Burrito Bowl with Cauliflower Rice

This low-carb vegetarian burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It’s Whole 30 vegetarian and customizable for all diets.

vegetarian Burrito Bowl with Cauliflower Rice

This post was created in partnership with ALDI. All opinions are our own.

“This may be the best bowl of vegetables I’ve ever eaten.” That was Alex after eating this healthy burrito bowl, an ultra-delicious recipe that will have you immediately coming back for seconds! This bowl is almost all vegetables and it’s truly one of Alex and my new family favorites we’ll be making again and again. The recipe is Whole 30 vegetarian friendly, and at the same time customizable for just about any diet. It’s perfect for company, or an easy weeknight dinner. And it uses no special equipment. Oh, and you can get all the ingredients at ALDI. Have we convinced you yet? Keep reading for this low carb burrito bowl with cauliflower rice recipe!

This year, Alex and I are thrilled to be working with ALDI as brand ambassadors! We’ll be sharing with you recipes that use organic, gluten-free, low carb, high protein and clean label products from ALDI. They want to make sure that all people have access to healthy, organic real food and that’s exactly in line with our mission at A Couple Cooks. We also have a super special cooking show series with the first episode to air in January. Stay tuned!

Instacart COUPON: ALDI now delivers groceries to your door using Instacart! Place your ALDI order on Instacart, then use the code ALDIACC for $10 off your first three ALDI orders on Instacart of $35 or more.

Related: Try our 28 Day Healthy Meal Plan

Low carb burrito bowl

How to make a burrito bowl

You might think burrito bowls don’t require a recipe: just throw a bunch of vaguely Mexican-themed ingredients in a bowl. Wrong! The magic of a burrito bowl is all about selecting and cooking each component to perfection. And that’s even more important in a healthy burrito bowl, because you’ve got to get a lot of flavor out of humble ingredients. All of the cooking techniques are simple, and no special equipment is needed. And with every single one of these ingredients coming from one store, it becomes an accessible way to eat more vegetables! ALDI has a wide selection of organic, gluten-free, low carb, high protein and clean label products and produce.

This vegetarian burrito bowl has a few keys to keeping it very tasty while at the same time, healthy enough to call it healthy. First, the cauliflower rice, a fun veggie substitute for rice that’s Whole 30 perfect for a low carb burrito bowl. Then we’ve got fajita-style bell peppers and onions and crispy roasted shredded sweet potato to super amp the flavors and textures.

But the pièce de résistance is our chorizo eggs! These chorizo eggs somehow mimic meat in flavor, texture, and appearance, and are oh so tasty! They come together in just 5 minutes in a skillet with a few simple spices: chili powder, garlic powder, and cumin. Finally, top it off with a dollop of salsa, a handful of greens and avocado chunks, and a squeeze of lime. The overall effect is a bowl of colors, flavors and textures that’s incredibly satisfying.

Try it! Are you an ALDI fan? Let us know if you head to ALDI and make this recipe!

Related: Best Healthy Dinner Recipes | 14 Egg Recipes for Dinner

Burrito bowl with cauliflower rice
Cauliflower rice recipe

How to cook cauliflower rice

So, let’s talk about the cauliflower rice in this vegetarian burrito bowl. It’s rice made from finely chopped cauliflower! You can make it yourself with cauliflower and a food processor, but it’s also available already prepared in the frozen section at ALDI. Did you know that frozen vegetables are just as nutritious as raw? Because they’re frozen at peak freshness, all the nutrients are retained. So it’s convenient to have the cauliflower rice already prepared! How to cook cauliflower rice? Whether it’s raw or frozen, just sauté it in olive oil for about 5 minutes until tender and season with kosher salt. Though it doesn’t taste like actual rice, it’s pretty delicious and acts just like rice. (You could use it in this cauliflower fried rice too.)

vegetarian Burrito Bowl with Cauliflower Rice

Whole 30 vegetarian & customizing this recipe

What we love vegetarian burrito bowls is that they are so versatile, especially for feeding a crowd! When we have over a bunch of people, we love serving burrito bowls where you can have lots of different options for different diets and preferences. This recipe is Whole 30 vegetarian; it was challenging for us to create because most of the filling vegetarian fiber and protein sources like beans and grains are not allowed on Whole 30. Eggs are allowed, which is how we came up with these delicious chorizo eggs! Much of the protein on a Whole 30 diet typically comes from meat, so if you’re eating Whole 30 vegetarian, it’s important to make sure the recipes have lots of protein and fiber so that they’re filling.

If you’re not looking for vegetarian Whole 30 recipes, you can easily customize this recipe! Use rice in place of the cauliflower rice, or shredded chicken in place of the eggs. Or for a vegan option, use our simple black beans instead of eggs! But if you’re going to eat it as a Whole 30 vegetarian bowl, using our exact healthy burrito bowl recipe below keeps it filling so you’re not hungry a few hours later.

Healthy burrito bowl

Looking for more healthy dinner ideas?

This vegetarian burrito bowl with cauliflower rice is one of our favorite new healthy dinner ideas! Our some of our other top healthy dinner ideas on A Couple Cooks:

This recipe is…

This low carb burrito bowl with cauliflower rice recipe is vegetarian, gluten-free, Whole 30 friendly, and low carb. For vegan, use black beans instead of eggs.

Print

Vegetarian Burrito Bowl with Cauliflower Rice


1 Star2 Stars3 Stars4 Stars5 Stars (39 votes, average: 4.49 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 46 1x

Description

This low-carb vegetarian burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It’s Whole 30 vegetarian and customizable for all diets.


Scale

Ingredients

  • 1 pound sweet potatoes (1 large or 3 small)
  • 5 tablespoons olive oil, divided
  • 1 organic red pepper
  • 1 organic yellow pepper
  • 1 red onion
  • 24 ounces Seasons Choice Plain or Garlic Riced Cauliflower (2 bags)
  • 8 Simply Nature Grade A Organic Cage Free Brown Eggs
  • 4 handfuls Simply Nature Organic Mixed Greens
  • Little Salad Bar Salsa, for the garnish
  • 1 avocado, for the garnish
  • 1 lime, for the garnish
  • Garlic powder
  • Dried oregano
  • Chili powder
  • Cumin
  • Kosher salt

Instructions

  1. Bake the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad spots (but leave the skin on). Grate the sweet potatoes with large side of a box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2 tablespoons olive oil,1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4 teaspoon kosher salt. Bake for 25 to 30 minutes until browned on the edges but still soft.
  2. Sauté the peppers and onions: Thinly slice the peppers. Thinly slice the onion. In a large skillet, heat 1 tablespoon olive oil over high heat. Add the peppers and onions with 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Sauté for about 5 minutes until just tender and slightly blackened, stirring occasionally.
  3. Heat the cauliflower rice: Remove the peppers and onions from the skillet into a bowl. In the same skillet (no need to wipe it out), reduce the heat to medium and add another 1 tablespoon of olive oil to pan. Cook cauliflower rice with 3/4 teaspoon kosher salt until warmed through. Remove the cauliflower rice into a bowl and wipe out the skillet to remove the cauliflower bits.
  4. Make the chorizo eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher salt. (This may seem like a lot of seasoning but it’s intentional: it makes the meatiest, most delicious eggs!) In the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over medium low heat, scraping as eggs harden, about 4 minutes.
  5. Assemble the burrito bowl: Chop the avocado. Serve with mixed greens, avocado, and salsa. Squeeze with lime and serve.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired

Keywords: Burrito bowl, healthy burrito bowl, low carb burrito bowl, Whole 30 vegetarian, Vegetarian whole 30 recipes, how to cook cauliflower rice

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

  • Reply
    Deanna
    January 2, 2019 at 2:19 pm

    Chorizo eggs may be one of the most brilliant things I’ve ever read. I need this in my life (Mexican food is life).

    • Reply
      Sonja
      January 4, 2019 at 9:49 am

      Haha, I agree! Alex had a genius move with those eggs! Let us know if you try it.

  • Reply
    Jean
    January 2, 2019 at 3:59 pm

    This looks delicious! Hope to make it tonight! Do you think leftovers (particularly the egg) would reheat ok?

    • Reply
      Sonja
      January 4, 2019 at 9:48 am

      Sorry to have missed this! Yes, the eggs would reheat well the next day — just reheat them gently (I would do it on the stovetop)! We would try to eat leftovers within a day or so. Let us know how it goes!

      • Reply
        Jean
        January 4, 2019 at 4:50 pm

        Thank you, Sonja! I went ahead and made these that day and loved them! I thought the sweet potatoes were so well seasoned, seriously addicting. And those chorizo eggs blew me away with how meaty they were! They even looked like meat- so bizarre and cleaver! The eggs and sweet potatoes were also a toddler favorite. Thanks for introducing us to this recipe, it’ll definitely be repeated over here!

  • Reply
    Claire
    May 13, 2019 at 6:13 am

    This was sooo good! Chorizo eggs…who would’ve thought, but they worked so well (My kids actually refuses to eat the egg because they thought it was meat!) Everything was delicious. Thank you.

    • Reply
      Alex
      May 13, 2019 at 9:34 am

      Haha! So glad you enjoyed it!

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