Veggie Burrito Bowl with Cauliflower Rice

The other day I shared a post about my Cilantro-Lime Cauliflower Rice. Did you wonder what I made with it? Well my whole idea came from one of my favorite places to eat when we are out and about, Chipotle. My favorite thing to get there is the Vegetarian Burrito Bowl. First, they pack on the food!! You get so much that it’s really two meals (well, for me that is). And when it is all veggies, you have no guilt.

Until you start packing on the cheese and guac!

So I made my version of the Veggie Burrito Bowl, only this was truly a veggie bowl with the added cauliflower rice. To make it, it is so simple. It’s healthy and quick! Great for a weeknight meal or for a weekly lunch meal prep.

To make the Cilantro-Lime Cauliflower Rice, click HERE.


All you really have to do it cut up the onions and peppers, throw some salt, garlic powder, cumin and pepper on it, along with olive oils and throw it in the oven for about 20 minutes. I just kept an eye on them until the got to the point of how I like them, so you’ll definitely have to judge that for yourself, but around 2o minutes is a close proximate for how I like them.


While they’re in the oven, cook some black beans until they are warm and season how you like them. Again, I used salt, pepper, cumin and garlic powder. I would have added chili powder but I was out. Once everything is done and hot, you can assemble.


For us, I just had the cauliflower rice, black beans, peppers and onions and then added Pico De Gallo, sour cream and cheese.


Unfortunately my avocados weren’t ready.

And can you believe I almost forgot the cheese?



Veggie Burrito Bowl with Cauliflower Rice
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  • 2-3 cups of Cauliflower rice or any kind of rice
  • 1 14-oz Can of Black Beans
  • Red, Orange and Yellow Bell Peppers
  • 1 onion (yellow or red)
  • salt & pepper to taste
  • garlic powder to taste
  • cumin to taste
  • Pico De Gallo
  • Sour Cream
  • Guacamole
  • Cheese
  • Cilantro (optional)


  1. Pre-heat oven to 350.
  2. Cut peppers and onion into strips. coat with olive oil. Back for about 20 minutes.
  3. While peppers are baking, heat beans, seasoning to taste.
  4. Remove peppers and onion and lightly season.
  5. assemble burrito bowl how you like.
  6. enjoy!


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Hi, I’m Stacey, the face behind Eat Make Travel. I was born and raised in Michigan, currently reside in Atlanta and I have a son who doubles as my sidekick. Eat Make Travel is a lifestyle blogs where I share recipes and food that I love, travel destinations that we like frequent and craft/DIY projects along with fun around Atlanta.

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