Homemade Burrito Bowl
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5 from 2 votes

Homemade Burrito Bowl

Flavorful black beans, cauliflower rice, spicy smokey peppers and onions over romaine lettuce topped with black bean lentil burger, guacamole and salsa, these homemade burrito bowls will make your trips to Chiptotle less frequent. These are vegan, gluten free, dairy free and easy to personalize depending on what you like!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner, Lunch
Cuisine: Mexican
Keyword: Burrito Bowl
Servings: 2
Calories: 315kcal
Author: Samantha Rowland


Easy Black Beans

  • 1 can of organic black beans drained
  • 1/4 red onion finely chopped
  • 1/4 tsp. season salt
  • 1/2 tsp. cumin
  • 1/8 tsp. cayenne pepper*

Roasted Cauliflower Rice

  • 1 head cauliflower
  • 1/2 tsp salt
  • black pepper

Mexican Spiced Bell Peppers and Onions


Easy Black Beans

  • Drain and rince a can of organic black beans.
  • Add black beans to a sauce pan with a lid. Add 1/2 can of water, the red onion, season salt and cumin. Add cayenne if you like spice.
  • Cover beans and heat over medium heat. After 5 minutes, turn down to medium low and allow to cook 2-3 more minutes. Stir frequently.

Cauliflower Rice

  • Preheat oven to 425.
  • Cut cauliflower into florets. Add florets to food processor and pulse until "rice" is formed, be careful not to go to far with this, as you don't want a paste. Remove any big pieces that don't break down after a few pulses. You may need to do this in batches for ease.
  • Line a cookie sheet with parchment paper and spray with non-stick spray. Add cauliflower rice and spread the "rice" out so there are not huge piles on the cookie sheet. Again this might take a few batches for the entire head of cauliflower.
  • Spray the cauliflower with nonstick spray and sprinkle with salt and few cracks black pepper. Stir and redistribute into a thin layer.
  • Roast in oven for 20 minutes, stirring half way through. Make sure to keep an eye on this after 15 minutes or so.

Mexican Spiced Bell Peppers and Onions

  • Defrost and drain frozen peppers and onions.
  • In a large skillet over medium high heat, add non stick spray (coconut oil) and cook pepper/onion mixture 5-6 minutes stirring frequently. Add spices and turn heat to medium. Let mixture cook 5-6 more minutes, stirring to ensure nothing sticks.

Burrito Bowl

  • To assemble the burrito bowl, chop romaine lettuce and add it to the bowl. Spoon in black beans, cauliflower rice, peppers and onions, black bean lentil burger, guacamole, tomatoes and salsa.


Calories: 315kcal | Carbohydrates: 57g | Protein: 18g | Fat: 2g | Sodium: 892mg | Potassium: 1240mg | Fiber: 20g | Sugar: 8g | Vitamin A: 6290IU | Vitamin C: 217.1mg | Calcium: 111mg | Iron: 7.6mg