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Friday November 17, 2023


Light and Flavorful: Cauliflower Rice Burrito Bowl

Dive into a world of refreshing and vibrant flavors with this Cauliflower Rice Burrito Bowl. It’s a healthier twist on the classic Chipotle burrito bowl, featuring cauliflower rice, spicy fajita veggies, black beans, and a delightful mango twist. To elevate the experience, a creamy green chile cashew sauce takes center stage. Get ready for a burst of Mexican-inspired goodness that’s not only delicious but also plant-based and gluten-free.


For the Green Chile Cashew Cream:

  • 1 cup raw cashews*
  • ¾ cup water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canned mild green chiles
  • ⅓ cup cilantro
  • 1 garlic clove
  • ¼ teaspoon sea salt

For the Burrito Bowls:

  • 3 corn tortillas, sliced into strips
  • 1 recipe Seasoned Cauliflower Rice
  • 2 leeks, white and light green parts, rinsed well & sliced
  • 2 poblano peppers, stem, seeds, and ribs removed, thinly sliced
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • 1 cup cooked black beans, drained and rinsed
  • 2 ripe mangoes, cubed
  • 1 avocado, diced
  • ½ cup chopped cilantro
  • Lime wedges, for serving
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper


For the Green Chile Cashew Cream:

  1. In a blender, combine cashews, water, lime juice, green chiles, cilantro, garlic, and salt.
  2. Blend until creamy.

For the Burrito Bowls:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Toss tortilla strips with olive oil and a pinch of salt, then bake for 10 minutes until crispy. Set aside.
  3. In a skillet, sauté leeks and poblanos with salt and pepper until soft. Add minced garlic, oregano, and a squeeze of lime. Remove from heat.
  4. Assemble bowls with cauliflower rice, poblano mixture, black beans, mango, avocado, and cilantro.
  5. Drizzle with green chile cashew cream and top with crispy tortilla strips.
  6. Serve with lime wedges and additional cashew cream.

Note: For a smooth cashew cream, use a high-powered blender. If not available, soak cashews for 2 hours or overnight, then drain.


  • Feel free to customize your bowl with additional toppings like diced tomatoes or pickled jalapeños.
  • Experiment with different sauces or salsas for added variety.
  • Enjoy the bowl with a side of refreshing margaritas for a complete dining experience.

Culinary Delight:

Savor the goodness of a well-balanced, plant-based burrito bowl that doesn’t compromise on flavor. The combination of textures and tastes will transport you to a culinary fiesta that’s as enjoyable to make as it is to devour. Embrace the lightness and freshness of this Cauliflower Rice Burrito Bowl!