Dinner

Cauliflower Burrito Bowls Recipe

ByEthan Lark January 29, 2026January 29, 2026

Introduction

These cauliflower burrito bowls are a vibrant, flavorful meal packed with smoky, spicy roasted cauliflower and fresh, zesty salsa. Perfect for a quick lunch or a light dinner, they combine wholesome ingredients in a colorful, satisfying bowl.

Two white bowls on a white marbled surface hold a layered dish starting with a base of brown rice mixed with black beans. On top, there is a layer of bright red diced tomatoes with bits of chopped red onion and green herbs. Next to that is a row of golden roasted cauliflower florets with a slightly crispy texture. On the side of each bowl, there are thin slices of avocado arranged in a fan shape, sprinkled with red chili flakes. A wedge of lime sits in one bowl, and a silver fork rests inside it. A soft blue cloth lies beneath the bowls, and two clear water glasses are partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cauliflower, broken into florets
1 tbsp chipotle paste
1 tsp ground coriander
½ tbsp rapeseed oil
125g brown basmati rice
½ x 400g can black beans, drained
2 large tomatoes, deseeded and finely chopped
½ red onion, finely chopped
1 lime, juiced
½ bunch of coriander, roughly chopped
1 medium avocado, peeled, stoned and sliced
Pinch of chilli flakes, to serve (optional)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a bowl, toss the cauliflower florets with the chipotle paste, ground coriander, rapeseed oil, and a pinch of salt and pepper. Spread evenly on a baking tray.
Step 2: Roast the cauliflower in the oven for 15–20 minutes until lightly charred and tender.
Step 3: Cook the brown basmati rice according to the package instructions.
Step 4: Once the rice is cooked and still warm, stir in the drained black beans to heat through.
Step 5: In a separate bowl, combine the chopped tomatoes, red onion, lime juice, and roughly chopped coriander with a pinch of salt to make the salsa.
Step 6: Divide the rice and black bean mixture between two deep bowls. Top with the roasted cauliflower, tomato salsa, and sliced avocado.
Step 7: Sprinkle with chilli flakes if you want extra heat, then serve immediately.

Tips & Variations

For extra protein, add grilled chicken or a fried egg on top.
Swap chipotle paste for smoked paprika or salsa for a milder flavor.
Use quinoa instead of rice for a gluten-free, higher-protein option.
Add a dollop of sour cream or Greek yogurt for creaminess.
Roast the cauliflower with a squeeze of lime juice afterward to brighten the flavors.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower and rice mixture gently in the microwave or a skillet. Avocado is best added fresh to avoid browning.

How to Serve

Two white bowls sit on a white marbled surface, each filled with a colorful layered dish. The bottom layer consists of light brown cooked rice mixed with black beans, topped by a vibrant mix of diced red tomatoes, finely chopped red onions, and green herbs. On one side of each bowl, neatly sliced light green avocado slices are arranged, sprinkled with red chili flakes. The other side is covered with golden-brown roasted cauliflower pieces. A silver fork rests inside the front bowl, which also has a small wedge of green lime placed near the cauliflower. Two clear glasses of water are also visible, and a textured blue cloth lies beneath the bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as written. Just avoid adding dairy toppings like sour cream, or choose a plant-based alternative.

Can I prepare the ingredients ahead of time?

You can roast the cauliflower and cook the rice and beans ahead, then assemble the bowls just before serving to keep everything fresh, especially the avocado and salsa.