Cauliflower rice is a great base for this delicious burrito bowl. Not looking for a vegan meal today? You can easily add grilled organic chicken or browned organic ground turkey, seasoned with chili powder and cumin.

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 1 15-ounce (425 g) can black or pinto beans (be sure to look for BPA free cans)
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt to taste (~1/8 – 1/4 tsp)
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup diced red or white onion
  • 1 head cauliflower, grated into “rice”
  • Pinch sea salt, plus more to taste
  • 3 Tbsp lime juice, or about the juice of two limes
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/3 cup red or green salsa, plus more for serving
  • 1/4 cup (20 g) fresh chopped cilantro, plus more for serving
PEPPERS and ONIONS (see note below)
  • 1 Tbsp olive
  • 1 red, green, orange, or yellow bell pepper, thinly sliced lengthwise
  • 1/2 red onion, sliced into 1/4-inch rings
  • Pinch sea salt
  • avocado
  • lime wedges
  • cilantro



  1. Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
  2. Prepare cauliflower rice by grating on the large holes of a box grater or running through your food processor with the grating blade.  Squeeze excess water from the “rice” with a paper towel or a clean dish towel.
  3. Heat a large rimmed skillet over medium heat and add 1 Tb olive oil.  When the oil is shimmering (not smoking) add garlic, onion, and add a pinch each of salt and pepper. Saute for 1 minute, stirring frequently. Then add cauliflower “rice” and stir to coat.
  4. Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally.
  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.  You can add more salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
  6. Meanwhile, slice up your bell pepper and onion.  Carefully wipe out the skillet and heat 1 Tb olive oil over medium-high heat. When the oil is shimmering, add bell pepper and onion and a pinch of sea salt. Saute, stirring occasionally, until slightly softened and they take on a little color – about 4 minutes.  Don’t stir too much or you won’t develop any delicious browned bits!
  7. To serve, divide rice, beans, and peppers between serving bowls. Top with additional salsa, diced avocado, squeeze of lime juice and/or cilantro!
Note: if you are avoiding nightshade vegetables, leave the peppers out (or substitute in some matchstick-cut zucchini or carrot).  Also, seek out a non-tomato based salsa such as one made from peaches or mangos! Yum!
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