Cauliflower Rice Burrito Bowls


Main Dish
Cauliflower Rice Burrito Bowls

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You won't believe how good cauliflower tastes in this burrito bowl recipe. Purchase pre-riced cauliflower or rice it yourself, then pan sear with taco seasoning. You'll never want to go back to traditional rice again!

Recipe Tags

Servings and Ingredients

Serves 4
Avocado Crema
¼ c. Hy-Vee guacamole
2 tbsp. Hy-Vee sour cream
2 tbsp. Hy-Vee mayonnaise
1 ½ tsp. fresh lime juice
Cauliflower Rice Burrito Bowls
1 (1-1/2 lbs.) head cauliflower
1 tbsp. Gustare Vita olive oil
½ c. red onions, chopped
½ c. red bell pepper, seeded and chopped
2 c. Hy-Vee frozen cut golden corn
½ (1.25-oz.) pkg. Hy-Vee 25%-less-sodium taco seasoning mix
1 (15-oz.) can Hy-Vee no-salt-added black beans, rinsed and drained
Desired toppings, such as: crumbled Cotija cheese, Hy-Vee Santa Fe style tortilla strips, cherry tomato halves, avocado slices, and/or fresh cilantro

Things To Grab

  • Small bowl
  • Whisk
  • Small plastic bag
  • Food processor or blender
  • Large skillet


  1. Prepare Avocado Crema: Combine guacamole, sour cream, mayonnaise, and fresh lime juice. Place in a resealable plastic bag and snip one corner for piping. Cover and refrigerate until ready to serve.

  2. To rice cauliflower, remove leaves. Chop into large pieces. Place in a food processor or blender and pulse in batches until rice-like texture; set aside.

  3. Heat oil in skillet over medium-high heat. Cook onions and peppers in hot oil until softened. Add corn; cook 3 to 5 minutes or until slightly charred, stirring occasionally. Add riced cauliflower and taco seasoning. Cook 3 to 4 minutes. Add beans and heat through. 

  4. Divide cauliflower mixture among four serving bowls. Add desired toppings and drizzle with Avocado Crema. 

Nutrition facts


360 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 10mg
  • Sodium: 530mg
  • Total Carbohydrates: 48g
  • Protein: 12g

Daily Values

Iron 10%
Calcium 8%
Vitamin D 0%
Potassium 15%