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: 4-6 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