Healthy, colorful, and satisfying, this vegetarian cauliflower burrito bowl will brighten up your lunch game. Cilantro lime rice, black beans, avocado, and a spicy jalapeño ranch dressing all come together in one bowl for an incredible melting pot of flavors.
Both David and I have been working from home for over a year now, and we sometimes lack of inspiration for lunch, besides our classic buddha bowl we make every week or so. If this situation seems familiar and you find yourself in perpetual search for new lunch ideas that are takeout-worthy, I’ve got you covered with this fantastic vegetarian burrito bowl you can meal prep in advance and assemble at the last minute.
While we often feel a little heavy after a classic burrito bowl, this vegetarian version is lighter, way easier to digest. Yet, it is loaded with essential nutrients that will leave you full and satisfied until the next meal. It’s definitely a new favorite in our family lunch rotation menu!
Main ingredients for your grocery list:
To spare you some time when doing the groceries, I prepared a list of the main ingredients you need for this vegetarian burrito bowl recipe. Keep in mind that there is always room to make a few adjustments to the recipe based on your personal preferences (ex: you can replace cauliflower with sweet potatoes).
- Shelve staples: Basmati rice (white or brown), olive oil, black beans (2 14-ounce cans).
- Fresh fruits and veggies: Lime, lemon, cilantro, cauliflower, mango (can be used frozen), red onion, avocados, jalapeño, garlic.
- Spices: paprika, chili, cumin.
- Dairy: Greek yogurt. For a non-dairy version, you can replace with coconut milk, full-fat.
Vegetarian burrito bowl components:
This vegetarian burrito bowl is a combination of different components you can meal prep separately up to a few days in advance (except for the mashed avocado). Store them in different containers, then when the time comes, simply assemble your burrito bowl for a quick lunch.
Cilantro lime rice. Super easy to make and packed with refreshing flavors, the cilantro lime rice can be prepared with either white or brown rice (simply cook a little longer, according to package instructions, if using brown rice). Leftovers can also be used for any other recipe calling for rice.
Roasted cauliflower. I LOVE these lemon-roasted cauliflowers and use them in so many recipes. Prepare them in advance, store in an airtight container, and slightly warm them up in the microwave with the rice when assembling your burrito bowl.
Black beans. In this vegetarian burrito bowl recipe I find it handy to use canned black beans, thoroughly rinsed and drained before used. You can always cook black beans from scratch as long as you plan a little bit ahead of time (this process takes time).
Mango Salsa. You’ve got to love this little sweet touch to this vegetarian burrito bowl. Mango salsa consists in a combination of diced (preferably fresh) mangoes, minced red onions, lime juice and chopped cilantro. SO good!
Mashed avocado. It couldn’t be easier: simply mash the avocados with a fork and add to the burrito bowl. Alternatively, you can use sliced or diced avocados.
Jalapeño ranch dressing. Don’t skip the dressing, it is what makes this burrito bowl soooo delicious! If you’re sensitive to spicy food though, simply mix all the ingredients but without the jalapeño.
How to make vegetarian cauliflower burrito bowl?
- Start with making the cilantro-lime rice.
- Roast the veggies (cauliflowers)!
- Cook up the black beans with a few spices.
- Prepare the mango salsa + mash the avocados.
- Mix all the ingredients for the jalapeño ranch dressing in a food processor.
- Assemble! And tada, a super-healthy and nourishing lunch (or dinner) everyone will love.
More better-than-takeout veggie recipes:
- Easy Vegan Pad Thai
- Spicy Vegan Cauliflower & Sweet Potato Tacos
- Vegan Indian Mango Butternut Squash Curry
- One-Pot Vegan Quinoa Chili
Other healthy lunch recipe ideas:
- Cumin-Roasted Cauliflower Tabbouleh Salad
- French Lentil Salad with Beets and Feta Cheese
- Healthy Protein-Packed Greek Zucchini Feta Salad
Vegetarian Cauliflower Burrito Bowl
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegetarian
Healthy, colorful, and satisfying, this vegetarian cauliflower burrito bowl will brighten up your lunch game. Cilantro lime rice, black beans, avocado, and a spicy jalapeño ranch dressing all come together in one bowl for an incredible melting pot of flavors.
Ingredients
For the cilantro lime rice:
- 1 cup (200g) basmati rice, rinsed
- 1 Tablespoon olive oil
- 2 cups (500 ml) vegetable stock or water
- 1 pinch of salt
- 2 limes, juice + zest of 1 lime
- 2–4 Tablespoons fresh cilantro, chopped
Other ingredients:
- 1 cauliflower, cut into small florets
- 1 Tablespoon paprika powder
- 1 Tablespoon olive oil
- 1 whole lemon, halved
- 2 14-ounce (396g) can black beans, rinsed and drained
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 fresh mangoes, diced
- ½ red onion, minced
- 1 Tablespoon fresh cilantro leaves, chopped
- 1 lime, juice
- 2 ripe avocados, mashed
- Salt and freshly ground pepper
For the jalapeño ranch dressing:
- 1 jalapeño, seeds and ribs removed
- 1 cup (240 ml) plain whole-milk Greek yogurt
- 1 garlic clove
- 1 lemon, juice
- 1 Tablespoon olive oil
- ¼ cup (60 ml) fresh cilantro leaves
Instructions
For the cilantro lime rice:
- Heat up olive oil in a heavy bottom saucepan and sauté rice on medium heat. Keep stirring until rice begins to brown, then cover with 2 cups liquid. Bring to a boil, then lower the heat on low and simmer, uncovered, for 12-15 minutes. Leave the rice untouched (do not stir), then remove from heat and let it sit for 5-10 minutes with lid on.
- Add lime juice, lime zest, and stir in chopped cilantro. Fluff with a fork and season with salt.
For the other ingredients:
- Roasted cauliflowers: Preheat the oven to 425˚F (220˚C). Place the cauliflower florets together with the lemon halves onto a baking sheet lined with parchment paper. Season with paprika, salt, pepper, olive oil, and toss to coat. Spread into a single layer and roast for 15 minutes, then juice the halved lemons over the cauliflowers, toss, and roast for 10 more minutes, or until desired tenderness and golden at the edges.
- Black Beans: Heat the black beans with the spices (chili and cumin) in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.
- Mango salsa: Combine diced mango with red onions, cilantro, and lime juice in a bowl. Set aside.
- Avocado: Mash with a fork, then season with salt and pepper.
For the jalapeño ranch dressing:
- Mix all the ingredients in a blender or food processor until smooth.
- Assemble the bowls with one serving of rice, black beans, a few spoonfuls of mashed avocado, mango salsa, and roasted cauliflowers. Drizzle with the spicy jalapeño ranch dressing, and it’s ready!
Did you make this recipe?
Lastly, if you make this Vegetarian Cauliflower Burrito Bowl, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
This recipe was originally created and developed for my partner Peugeot Saveurs recipe website.
