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Cauliflower Rice Burrito Bowl Recipe Easy Meal Prep with Avocado & Black Beans

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This vibrant cauliflower rice burrito bowl is a healthy, easy meal prep option packed with creamy avocado, hearty black beans, and fresh toppings. It’s a lighter twist on classic Mexican comfort food, perfect for weeknight dinners or lunches.

Ingredients

Scale
  • 1 medium head cauliflower (about 700g / 1.5 lbs), cut into florets
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime (about 2 tablespoons)
  • Salt and pepper to taste
  • 1 can (15oz / 425g) black beans, drained and rinsed
  • 1/2 teaspoon cumin powder (for beans)
  • 1/4 teaspoon chili powder (optional)
  • Salt to taste (for beans)
  • 1 large avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded lettuce (romaine or iceberg)
  • 1/2 cup salsa (store-bought or homemade)
  • Lime wedges for serving
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • 1/4 cup Greek yogurt or sour cream (optional, or dairy-free yogurt)
  • Jalapeño slices (optional)

Instructions

  1. Cut cauliflower into florets and pulse in a food processor until rice-sized pieces form (about 15 pulses), or grate using a box grater.
  2. Heat olive oil in a large skillet over medium-high heat. Add riced cauliflower, cumin, garlic powder, smoked paprika, salt, and pepper. Sauté for 5-7 minutes, stirring often, until tender and golden. Add lime juice and cook for 1 more minute.
  3. While rice cooks, place black beans in a small saucepan. Add cumin, chili powder, and salt. Heat over medium for 3-4 minutes, stirring occasionally, until warmed through. Add a splash of water or broth if needed.
  4. Prepare toppings: slice avocado, halve tomatoes, dice onion, chop cilantro, thaw or drain corn, shred lettuce, and set out salsa and lime wedges.
  5. Divide cooked cauliflower rice among 4 serving bowls. Top each with black beans, avocado, tomatoes, onion, corn, lettuce, cilantro, salsa, cheese, and yogurt if desired.
  6. Garnish with lime wedges and jalapeño slices. Serve immediately while warm.

Notes

Don’t overcook the cauliflower rice to avoid sogginess. Prep toppings while rice cooks for efficiency. Use ripe avocados and fresh cilantro for best flavor. For vegan or dairy-free, omit cheese and yogurt or use plant-based alternatives. Add grilled chicken, tofu, or shrimp for extra protein. Store leftovers in airtight containers for up to 3 days; keep avocado separate until serving.

Nutrition

Keywords: cauliflower rice, burrito bowl, meal prep, avocado, black beans, vegetarian, gluten-free, healthy, Mexican, easy dinner

Find it online: https://norasfoods.com/cauliflower-rice-burrito-bowl-recipe-easy-meal-prep-with-avocado-and-black-beans/