Mexican Cauliflower Rice Bowl

This Mexican cauliflower rice bowl combines all the flavours of a tasty burrito in a healthy, vegan one-bowl meal.

  • Serves 2 to 3
  • 15 mins prep, 10 mins cook 25 mins total
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  • 1 medium head cauliflower, cut into florets
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 1 green bell pepper, diced
  • 1 ½ tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp ground paprika
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • 1 cup grape tomatoes, halved
  • 1 tbsp chopped cilantro
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 avocado, chopped
  • Lime wedges, for serving
  • Que Pasa Mexicana Medium Salsa, for serving
  • Que Pasa Tortilla Chips, for serving


  1. Using a food processor, pulse cauliflower florets until they resemble rice. Set aside.
  2. Heat a large saucepan over medium heat. Add the onion, garlic, jalapeno, green pepper, and a splash of water. Cook, stirring occasionally, until softened.
  3. Add the chili powder, cumin, paprika, oregano, and salt. Stir to coat the vegetables. Add the cauliflower and tomatoes and cook until heated through. Add the cilantro and stir to combine.
  4. Divide between two or three bowls and top with beans, avocado, lime wedges, salsa and tortilla chips. Serve immediately.