Cauliflower Rice Burrito Bowl with Sriracha Tahini
A vibrant, grain-free burrito bowl built on cauliflower rice steamed with cumin, lime, and salsa. Rainbow peppers and red onion char to sweetness while black beans and corn add substance. Creamy avocado and a spiced tahini-sriracha drizzle bring richness and heat. Naturally vegan, high in fiber, and customizable for meal prep. Perfect for lunch, light dinners, or meal-prep Sundays when you want something satisfying without refined grains.
Ingredients
- ½ head cauliflower, cut into small florets
- 2 tablespoon neutral oil, divided
- ¼ cup yellow onion, diced
- 2 clove garlic, diced
- 1 teaspoon cumin, ground
- 1 teaspoon salt, divided
- ¼ teaspoon chili powder, ground
- 3 tablespoon lime juice, fresh, divided
- ¼ cup red salsa, any heat level
- ½ red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- ¼ cup tahini, raw
- 2 tablespoon sriracha, or hot sauce
- ½ teaspoon garlic powder, ground
- 1 avocado, ripetahini drizzledouble sauce batchveganallergy-friendly
skips fresh component but maintains creaminess
Full guide → - 1 15-ounce can black beans, rinsed, drained, cooked
- 2 cup corn, cooked (fresh, frozen, or canned)
- 1 large tomato, diced
Instructions
- 1
Pulse cauliflower florets in food processor using grating blade until rice-sized.
- 2
Heat 1 tablespoon oil in large pan over medium heat. Saute diced yellow onion and garlic for 2 minutes.
- 3
Add cauliflower rice, cover, reduce to medium-low, and steam 5 minutes.
- 4
Transfer cauliflower rice to bowl. Stir in cumin, salt, chili powder, lime juice, and salsa.
- 5
Heat remaining oil in pan over medium-high. Add sliced red onion and bell peppers.
- 6
Cook peppers 10-15 minutes, stirring frequently, until softened.
- 7
Whisk tahini, water, sriracha, garlic powder, remaining lime juice, and salt in small bowl until smooth.
- 8
Slice avocado.
- 9
Assemble bowls with cauliflower rice base, top with black beans, pepper mixture, corn, tomato, and avocado.
- 10
Drizzle sauce over or serve on side. Garnish with cilantro, jalapeño, and lime wedges if desired.
Tips
Prep all vegetables while cauliflower steams; assembly is fast. Make tahini sauce ahead for quick weeknight dinners.
Don't overcrowd the pepper pan; cook in batches if needed for better caramelization and texture.
Massage avocado with lime juice and salt to prevent browning and boost flavor if prepping ahead.
Good to Know
Cauliflower rice keeps 3-4 days refrigerated in airtight container. Tahini sauce stores 5 days. Assemble fresh daily; avocado and tomato brown/soften if stored mixed.
Cook cauliflower rice and prepare sauce 3 days ahead. Cook peppers, beans, and corn 2 days prior. Assemble to order or keep components separate in portioned containers.
Serve at room temperature or warm cauliflower rice and peppers. Works as vegan, gluten-free, grain-free, and low-carb meal.
Common Mistakes
Don't skip the cover when steaming cauliflower rice; uncovered rice won't soften evenly.
Don't cook peppers over low heat; medium-high creates caramelization and breaks down the vegetables fully.
Don't mix avocado into bowls if storing ahead; slice and add just before serving to prevent browning.
Substitutions
Vegan Options
skips fresh component but maintains creaminess
Full guide →General Alternatives
FAQ
Can I make this vegan and gluten-free?
Yes, this recipe is naturally both. Verify sriracha is gluten-free (most are; check label). All other ingredients are plant-based and contain no gluten.
What if I don't have tahini?
Use sunflower seed butter, almond butter, or peanut butter in equal amounts. Greek yogurt mixed with lime and hot sauce works as a cooling alternative.
How long will leftovers keep?
Cauliflower rice, peppers, beans, and corn last 3-4 days refrigerated. Assemble fresh or store components separately. Avocado and tomato don't store well mixed.