Cauliflower Rice Burrito Bowl

Name: Cauliflower Rice Burrito Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup raw cashews for the cashew cream; 3/4 cup water for the cashew cream; 2 tbsp fresh lime juice for the cashew cream; 2 tbsp canned mild green chiles for the cashew cream; 1/3 cup cilantro for the cashew cream; 1 garlic clove for the cashew cream; 1/4 tsp sea salt for the cashew cream; 3 corn tortillas sliced into strips; 1 recipe seasoned cauliflower rice; 2 leeks white and light green parts, cleaned and sliced; 2 poblano peppers seeded and thinly sliced; 1 garlic clove minced; 1/2 tsp dried oregano; 1 cup cooked black beans drained and rinsed; 2 ripe mangoes cubed; 1 avocado diced; 1/2 cup chopped cilantro; Lime wedges; Extra-virgin olive oil; Sea salt; Freshly ground black pepper

A lighter burrito bowl built on cauliflower rice — black beans, blistered poblanos, mango, avocado, crispy tortilla strips, and green chile cashew cream.

DifficultyMediumTotal time40 minServes4

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Overview

Prep20 min

Cook20 min

Total40 min

Servings4

DifficultyMedium

Equipment

Blender
Oven
Baking sheet
Skillet
Food processor

Method

Blend the cashew cream

Blend the cashews, water, lime juice, green chiles, cilantro, garlic, and salt until completely creamy.

Heat the oven

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Prep the tortilla strips

Toss the tortilla strips with a little olive oil and salt.

Bake

Bake for about 10 minutes, until crisp.

Cook the vegetables

Heat 1 teaspoon olive oil in a skillet over medium heat. Add the leeks and poblano peppers with salt and pepper. Cook for 7 to 10 minutes, until soft.

Add the aromatics

Add the garlic and oregano and cook for another minute.

Finish with lime

Finish the vegetables with a squeeze of lime.

Build the base

Divide the seasoned cauliflower rice among bowls.

Add the toppings

Add black beans, cooked poblano mixture, mango, avocado, cilantro, and crispy tortilla strips.

Serve

Spoon the green chile cashew cream generously over the top and serve with lime wedges.

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Tips

NoteThe cashew cream is doing a lot of work here, so blend it until it's genuinely silky.

NoteThis is also a good bowl for arranging rather than mixing. I like getting different combinations in every bite.

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Nutrition

AllergensTree Nuts

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Storage

RefrigeratorComponents keep 3 to 4 days separately; the cashew cream keeps 4 days in a jar. Assemble just before eating.

Frequently asked

Can I use regular rice?+

Of course — brown or white rice makes it a heartier bowl; the rest of the build stays exactly the same.

Is there a nut-free swap for the cashew cream?+

Yes — blend silken tofu with the same lime, chiles, and cilantro for a similar creamy finish.

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