Breakfast Burrito Bowl

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 small onion (about 160 ml diced; 2/3 cup)onion, diced
• 1jalapeño pepper, deseeded, deveined and minced
• 5 ml (1 teaspoon)chilli powder
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 1.25 ml (1/4 teaspoon)ground cumin
• 1.25 ml (1/4 teaspoon)ground coriander
• 1.25 ml (1/4 teaspoon)smoked paprika
• 1.25 ml (1/4 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)kosher salt
• 30 ml (2 tablespoons)tomato sauce
• 296 ml (10 ounces)low-sodium vegetable or chicken stock
• 2 packs, 240 g (8.5 ounces) eachprecooked riced cauliflower
• 1 can, 425 g (15 ounces), drainedblack beans
• 1.25 ml (1/8 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)chilli powder
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)onion powder
• 1.25 ml (1/4 teaspoon)kosher salt
• 5 ml (1 teaspoon)lime juice
• 1 link, 340 g (12 ounces)soy chorizo
• 1.25 ml (1/4 teaspoon)olive oil
• 4eggs, cooked as desired
• 120 ml (1/2 cup)pico de gallo or salsa
• 1 ripeavocado, thinly sliced
• To garnishfresh coriander
• To servelime wedges
• 1 large bunch (about 60 g; 2 cups packed)fresh coriander, leaves and stems
• 180 ml (3/4 cup)olive oil
• 2 clovesgarlic
• 30 ml (2 tablespoons)rice vinegar
• 15 ml (1 tablespoon)fresh lime juice
• 10 ml (2 teaspoons)honey
• 2.5 ml (1/2 teaspoon)red pepper flakes
• 5 ml (1 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)black pepper
• 30–60 ml (2–4 tablespoons), if neededwater

Instructions

1. 1

   Cook the cauliflower

   Warm 15 ml (1 tablespoon) olive oil in a large frying pan over medium heat. Add the onion and jalapeño and sauté for 3 minutes, until softened. Stir in the spices and cook for 2 minutes, stirring constantly, to release their aromas.

2. 2

   Simmer the rice

   Stir in the tomato sauce so it coats the onion mixture. Whisk in the stock and raise the heat to high; bring to the boil and cook for 3 minutes. Lower the heat to medium, add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until the liquid has cooked away.

3. 3

   Brown the chorizo

   Heat 1.25 ml (1/4 teaspoon) olive oil in a frying pan over medium-high heat. Once hot, add the soy chorizo and break it into crumbles with a wooden spoon as it browns.

4. 4

   Warm the beans

   Put the drained black beans and their spices in a medium saucepan. Heat until the beans are warm.

5. 5

   Cook the eggs

   Cook the eggs to your preference: scrambled, over easy, sunny-side up or poached.

6. 6

   Blend the dressing

   Put all the dressing ingredients except the water in a blender and blend on high until smooth. Add water 15 ml (1 tablespoon) at a time until it reaches your preferred consistency.

7. 7

   Build the bowls

   Divide the cauliflower rice between 4 bowls, about 1 cup per bowl. Top each with an egg. Divide 80 ml (1/3 cup) each of soy chorizo, pico de gallo and black beans among the bowls, leaving room for the avocado. Garnish with fresh coriander and a lime wedge, then drizzle with the cilantro-lime dressing.

What is a breakfast burrito bowl?

It takes familiar burrito fillings and serves them in a bowl rather than wrapped in a tortilla. The ingredients here bring together spiced cauliflower rice, beans, soy chorizo, egg and fresh toppings.

This version works by cooking the components separately, then layering them so the warm, savoury base contrasts with the fresh salsa, avocado and herby dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 8g protein, 16g carbs, 29g fat.

The cauliflower rice and black beans provide most of the carbohydrates, while the olive oil, soy chorizo and avocado contribute much of the fat. Eggs and soy chorizo add protein. For a balanced plate, serve a bowl with extra fresh salsa or another vegetable alongside.

Build flavour into the cauliflower

Aromatics first: soften the onion and jalapeño before adding the spices, then stir constantly as they bloom so they become fragrant without catching.

Stock and tomato: the tomato sauce coats the aromatics, while stock seasons the cauliflower rice as it cooks. Let the liquid reduce until the rice is no longer wet.

Cook each component with care

Soy chorizo: break it into small crumbles as it browns so it can be divided evenly between the bowls.

Black beans: heat them gently with their spices until warm; they only need to be heated through. Cook the eggs separately to suit your preference.

Get the dressing consistency right

Blend the coriander, garlic, oil, vinegar, lime, honey and seasonings until smooth. Add the water gradually rather than all at once.

Stop when it pours easily over the bowls but still clings to the ingredients. The amount of water needed depends on how thick the dressing is after blending.

Know when the rice is ready

The cauliflower rice is done when it is tender and the stock has cooked out, usually after 5–7 minutes once it is added to the pan. Stir occasionally to help it cook evenly.

If the bottom of the pan starts to look dry before the cauliflower is tender, lower the heat and keep stirring; avoid leaving the rice to cook unattended.

Serve with contrast

The warm rice, chorizo, beans and egg make a hearty base, while avocado and pico de gallo or salsa add cool, fresh contrast.

Finish each bowl with coriander, a squeeze of lime and the dressing. The bowls can be assembled to order so the toppings stay distinct.

Recipe notes & tips

• Dice the onion and prepare the spices before heating the pan so they can be added promptly.
• Stir constantly while the spices bloom to stop them catching on the bottom of the pan.
• Drain the beans well before adding them to the saucepan.
• Add dressing water in small increments to avoid making it too thin.
• Slice the avocado just before serving to keep it looking fresh.
• Set out lime wedges at the table so everyone can adjust the acidity to taste.

Variations

• Adjust the heat: use less jalapeño or chilli powder for a milder bowl.
• Choose the stock: use vegetable stock to keep the bowl vegetarian.
• Change the egg: scramble, poach or fry it according to your preference.
• Swap the salsa: use pico de gallo or your preferred salsa.
• Make it dairy-free: the listed ingredients are dairy-free, but check the labels on packaged chorizo and stock.
• Add more greens: serve the assembled bowl over a handful of fresh leaves.

Common mistakes to avoid

• Adding spices too early: soften the onion and jalapeño first so the spices can bloom without burning.
• Leaving liquid in the rice: cook until the stock has reduced so the cauliflower base is not watery.
• Cooking the chorizo in one large piece: crumble it as it browns for an even texture.
• Adding all the dressing water at once: blend in small amounts to control the consistency.
• Overfilling the bowls: leave space for avocado and dressing so the toppings are easy to mix in.

How to store

Store leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the cauliflower rice, chorizo and beans until hot, and cook eggs fresh if possible; keep the dressing chilled and add the avocado just before serving.

Frequently asked questions