Chipotle Cauliflower Burrito Bowls

These burrito bowls topped with chipotle roasted cauliflower, pico de gallo and avocado make an excellent, healthy lunch or dinner.

Ingredients

Full burrito bowls recipe with instructions can be found in the recipe card below. 

• Cauliflower. 
• Olive oil. 
• Chipotle seasoning.
• Salt
• Rice. You could use any rice of your choice here, or leave it out and build the bowl on a bed of greens instead. I used Jasmine rice but basmati rice or brown rice will also be delicious.
• Pico de gallo. 
• Avocado. 
• Charred corn. I cook the corn in a hot pan until golden and caramelized. Frozen corn, canned corn or fresh corn will all work.
• Lime. 
• Coriander. 
• Sliced chillies. 
• More topping suggestions: Guacamole, salsa, pickled onions, jalapenos, sour cream, crumbled feta cheese/cotija cheese, grilled chicken.

How to make cauliflower burrito bowls

1. Roast the cauliflower: Slice the cauliflower heads into florets then place onto a sheetpan. Drizzle with olive oil, chipotle seasoning and salt then toss to make sure the cauliflower is covered. Place in a hot oven and roast for 20-30 minute or until the cauliflower is fork-tender. While the cauliflower is roasting, prepare the rice, pico de gallo and corn.
2. Build the bowl: In the bottom of a serving bowl, add a few spoonfuls of rice. Add the roasted cauliflower on top then add salsa/pico de gallo, avocado, corn, chillies and fresh coriander. Serve with lime wedges.

Healthy lunch recipes

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Chipotle cauliflower burrito bowls

These burrito bowls topped with chipotle roasted cauliflower, salsa and avocado make an excellent, healthy lunch or dinner.

4.50 from 4 votes

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Course: Lunch

Cuisine: American, Mexican

Keyword: Burrito bowls, Chipotle burrito bowl, healthy burrito bowl

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 441kcal

Author: Alida Ryder

Ingredients

• 2 medium heads of cauliflower (approximately 500g/1lb)
• 2 tbsp olive oil
• 1 tbsp chipotle seasoning
• 1 tsp salt

For serving

• rice
• pico de gallo
• avocado
• charred corn
• lime
• coriander / cilantro

Instructions

• Slice the cauliflower heads into florets then place onto a sheetpan.
• Drizzle with olive oil, chipotle seasoning and salt then toss to make sure the cauliflower is covered.
• Place in a hot oven and roast for 20-30 minute or until the cauliflower is fork-tender.
• While the cauliflower is roasting, prepare the rice, pico de gallo and corn.
• In the bottom of a serving bowl, add a few spoonfuls of rice.
• Add the roasted cauliflower on top then add salsa/pico de gallo, avocado, corn, chillies and fresh coriander.
• Serve with lime wedges. 

Nutrition

Calories: 441kcal | Carbohydrates: 97g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 1005mg | Fiber: 8g | Sugar: 11g | Vitamin A: 859IU | Vitamin C: 142mg | Calcium: 96mg | Iron: 2mg