Cauliflower “Rice” Veggie Burrito Bowl


I absolutely love Mexican food, but I don’t always love the bloated feeling I get after eating at a Mexican restaurant (let’s be real, you can never stop at just two tacos or a handful of chips and guac…) That’s why I try to find healthier ways to sustain those Mexican cravings at home, including this Cauliflower “Rice” Veggie Burrito Bowl with an addicting spicy chipotle sauce. This dish is low-carb, but still has all the flavors of your go-to Chipotle order (minus the bloat!)


Cauliflower “Rice” Veggie Burrito Bowl

You’ll need (for ~2 bowls):

  • 1 cup cauliflower rice (I either buy it frozen or pre “riced” at a grocery store!)
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1/2 cup diced scallions
  • 1/4 cup chopped cilantro
  • 2 tbsp. avocado or olive oil
  • 1 can chipotle peppers in adobo sauce
  • 1 container plain greek yogurt
  • Salt and pepper
  • Avocado for topping

Step One: 

  • Sauté cauli rice, broccoli, mushrooms, and scallions until translucent. Mix in cilantro.

Step Two: 

  • Make the spicy chipotle sauce by combining the avocado oil, chipotle peppers, greek yogurt, and salt + pepper in a blender or Nutribullet.

Step Three: 

  • Compile ingredients into a bowl and top with avocado!

*Gluten-Free* *Vegetarian*