Cauliflower Rice Burrito Bowl with Chicken

Cauliflower rice is a great way to add extra vegetables to your diet, and it pairs perfectly with chicken and all your favorite burrito toppings. Plus, it’s quick and easy to make, so you can enjoy a delicious meal any day of the week.


  • ½ cup black beans
  • 1 cup cauliflower, riced
  • ½ cup green bell peppers
  • ¼ cup onions
  • ¼ cup tomatoes
  • ½ cup lettuce, chiffonade
  • 2 tbsp water
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ¾ tsp salt
  • 1 tbsp olive oil
  • ¼ cup chopped fresh cilantro
  • 1 lime, freshly squeezed lime juice
  • 4-6 oz chicken, shredded or diced
  • ½ cup fresh Pico de Gallo, no sugar added
  • ½ avocado, sliced
This recipe for a cauliflower rice burrito bowl with chicken is a delicious and healthy twist on a traditional burrito bowl. The dish starts with cauliflower rice as a base, which is made by pulsing cauliflower florets in a food processor until they resemble the consistency of rice. The cauliflower rice is then stir-fried with diced chicken, black beans, diced green bell peppers, onions, and tomatoes, and seasoned with chili powder, ground cumin, and lime juice. Topped with shredded lettuce, cilantro, pico de Gallo, and avocado, this dish is loaded with flavor and nutrition. The addition of diced avocado on top gives it a creamy texture, making it even more delicious. This dish is a satisfying meal and a great way to get more vegetables in your diet.

Step by Step Instructions

Step 1

Place the beans, bell peppers, onions, water, chili powder, cumin, and ¼ tsp of the salt in a small saucepan over medium-low heat. Cook, stirring occasionally until heated through, 3 to 5 minutes. Remove from the heat.

Step 2

Meanwhile, heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the riced cauliflower and the remaining of the salt. Cook, stirring occasionally until the cauliflower is heated through and just tender, 3 to 5 minutes. Remove from the heat.

Step 3

Add ¼ cup of the cilantro and the lime juice and stir to combine. Pour the rice into a bowl and top with the bean and veggie mixture, chicken, fresh lettuce, tomato, Pico de Gallo, cilantro, and ½ avocado slices.

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