Cauliflower Rice and Pinto Bean Vegan Burrito Bowl

I love all the flavors in this Cauliflower Rice and Pinto Bean Vegan Burrito Bowl; it’s a perfect light meal! You can replace the beans with sauteed bell peppers or chopped zucchini to make this a low-carb meal.

Burrito Bowl Ingredients:
1 1/2 large Poblano peppers, chopped small
1/2 red onion chopped small
2 tsp. + 1 1/2 T olive oil
1 T Kalyn’s Taco Seasoning or your favorite commercial Taco Seasoning
1 can (15 oz.) Pinto beans, rinsed well and drained
1 medium head cauliflower, coarsely chopped
3-4 garlic cloves, sliced
salt and fresh ground black pepper to taste

Salsa Ingredients:
2 avocados, diced medium
2 T fresh-squeezed lime juice
2 cups cherry tomatoes, cut into fourths
1/2 cup finely chopped Poblano pepper
1/2 cup chopped cilantro (or use a little more finely sliced green onion if you’re not a cilantro fan)
1/4 cup finely sliced green onion
1 T olive oil
1/4 tsp. ground cumin
salt to taste

Optional:
fresh cut limes to squeeze on at the table
more chopped cilantro to add at the table

View the full recipe at Kalyn’s Kitchen →