How should I store leftover cauliflower rice burrito bowls?

To keep your burrito bowls fresh, store each component separately in airtight storage containers . Cauliflower rice : Store in the refrigerator for up to 4 days . Black beans and sautéed vegetables : Keep refrigerated for 3–4 days . Toppings (avocado, fresh herbs, lime juice) : Store separately and add fresh when serving. For meal prep, portion ingredients into containers and assemble the bowls just before eating for the best texture.

Can I freeze this burrito bowl for meal prep?

Yes, but with modifications. Cauliflower rice and sautéed vegetables freeze well for up to 2 months . Avoid freezing fresh toppings like avocado, tomatoes, and cilantro, as they lose texture when thawed. Reheat the base in a skillet or microwave, then add fresh toppings before serving.

What are the best low-carb toppings for vegan burrito bowls?

For extra flavor and texture without adding carbs, try: Vegan cheese alternatives like cashew queso or almond-based shredded cheese. Fresh herb toppings such as cilantro, green onions, or parsley. Sliced jalapeños or crushed red pepper for a spicy kick. Coconut yogurt or dairy-free sour cream for added creaminess.

Can I use store-bought cauliflower rice instead of fresh?

Yes! Frozen or pre-packaged cauliflower rice is a great time-saving alternative. If using frozen, sauté it directly in a non-stick skillet for a few extra minutes to remove excess moisture.

How can I make this recipe higher in protein?

To boost protein while keeping it plant-based, add: Grilled tofu or tempeh Chickpeas or extra black beans Hemp seeds or pumpkin seeds Vegan ground "meat" alternatives

Vegan Burrito Bowls with Cauliflower Rice

Description

This vegan burrito bowl is a simple, nutritious, and low-carb meal. It features cauliflower rice, black beans, fresh vegetables, and bold spices for a satisfying dish ready in just 25 minutes.

Ingredients

Base

2 cups cauliflower rice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt

Vegetables & Protein

1 cup black beans, drained and rinsed
1 bell pepper, diced
½ cup cherry tomatoes, halved
¼ cup red onion, chopped
¼ cup cilantro, chopped

Toppings

½ avocado, sliced
1 tablespoon lime juice
2 tablespoons vegan sour cream (optional)
¼ teaspoon smoked paprika

Instructions

Prepare the cauliflower rice: Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Stir in cauliflower rice, cumin, chili powder, and salt. Cook for 5 minutes until tender.
Sauté vegetables: In the same pan, add bell peppers and onions. Cook for 3–4 minutes until softened. Add cherry tomatoes and cook for another minute.
Assemble the bowl: Divide the cauliflower rice between bowls. Top with black beans, sautéed vegetables, and fresh cilantro.
Add toppings: Garnish with avocado, lime juice, vegan sour cream (if using), and smoked paprika. Serve immediately.

Notes

Store leftovers in an airtight container for up to 4 days.
Reheat in a skillet for the best texture.

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 11 g
Protein: 12 g
Cholesterol: 0 mg

Keywords: Vegan burrito bowl, cauliflower rice burrito bowl, low-carb burrito, keto-friendly meal, healthy meal prep