No-Grain Burrito Bowl

Ingredients

• 480 ml (2 cups)Mexican-style cauliflower rice (see notes for the recipe)
• 1avocado, sliced
• 80 ml (⅓ cup)grilled pepper in olive oil, or fresh pepper if unavailable
• 10cherry tomatoes, chopped
• 90 ml (6 tbsp)corn kernels
• 60 ml (4 tbsp)kidney beans
• ½red onion, finely sliced
• a few leavessalad leaves
• to tastefresh coriander
• 1lime

Instructions

1. 1

   Prepare the rice

   Make the Mexican-style cauliflower rice according to its recipe.

2. 2

   Fill the bowls

   Divide the cauliflower rice between two bowls, then add all the other ingredients.

3. 3

   Finish and serve

   Squeeze lime over the bowls and serve straight away.

What is a no-grain burrito bowl?

A burrito bowl takes the familiar mix of vegetables, beans and toppings served in a burrito and puts them in a bowl. This version swaps the usual grain base for Mexican-style cauliflower rice.

The idea is simple: a seasoned vegetable base carries fresh, creamy and sweet toppings. Avocado and lime bring richness and brightness, while beans and corn make the bowl more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 9g protein, 43g carbs, 17g fat.

The cauliflower rice, corn and beans provide most of the carbohydrates, while avocado and olive oil on the grilled pepper contribute much of the fat. Kidney beans add some protein, though the exact amounts depend on the cauliflower rice recipe and the pepper used. For a more balanced plate, serve with an additional protein-rich side such as grilled tofu or chicken.

Why cauliflower rice works

The cauliflower rice is the foundation of the bowl, so make it before assembling the toppings. Its seasoning provides much of the dish’s Mexican-inspired flavour.

Use the recipe specified in the ingredients, since its preparation and seasoning are not included in this method. If it is freshly cooked, let excess steam escape so the toppings stay crisp.

Balance the toppings

Creamy avocado: slice it just before serving to keep it fresh-looking, and spread the pieces across both bowls.

Sweet and savoury: corn, tomatoes and pepper provide contrasting flavours, while kidney beans add a more filling, earthy element.

Fresh finish: finely sliced red onion, salad leaves, coriander and lime bring sharpness and freshness to the bowl.

Assemble without losing texture

Divide the base between the bowls first, then arrange the other ingredients over it. Keeping the toppings visible makes it easy to get a mix of flavours in each mouthful.

The method calls for serving immediately. This helps the salad leaves stay fresh and keeps the avocado and other toppings distinct rather than letting them soften in the rice.

Choose the pepper

Grilled pepper preserved in olive oil adds a soft texture and a savoury, slightly smoky note. Drain it lightly if it looks particularly oily before adding it to the bowls.

Fresh pepper is an alternative if grilled pepper is unavailable. It will give the bowl a crisper texture and a fresher, less rich flavour.

Serve with something alongside

The bowls are served on their own in the recipe, with lime squeezed over the top just before eating. A wedge of lime at the table lets everyone adjust the sharpness to taste.

For a larger meal, serve with warm tortillas or a simple side salad. Add them alongside rather than mixing them into the bowls so the toppings retain their texture.

Recipe notes & tips

• Prepare the cauliflower rice before you start assembling the bowls.
• Drain excess oil from the grilled pepper if you prefer a less rich finish.
• Slice the avocado just before serving to keep it fresh.
• Divide the toppings evenly so both bowls get a good mix.
• Squeeze the lime over the bowls immediately before serving.

Variations

• Fresh pepper: use crisp sliced fresh pepper instead of grilled pepper for a brighter crunch.
• Extra beans: add more kidney beans for a heartier bowl.
• More heat: add sliced fresh chilli to bring some spice.
• Herb swap: use fresh parsley if you do not have coriander.
• Creamy topping: add a spoonful of plain yoghurt for a cool contrast.

Common mistakes to avoid

• Wet cauliflower rice: let excess steam escape before assembling so the toppings do not turn soggy.
• Over-oiled pepper: drain off excess oil to keep the bowl from becoming too rich.
• Early lime: add the lime at the end so its fresh flavour remains pronounced.
• Soft salad leaves: assemble just before serving to keep the leaves crisp.
• Uneven portions: divide the rice and toppings between both bowls rather than piling them into one.

How to store

For the freshest texture, assemble and eat the bowls straight away. If needed, refrigerate leftovers in a sealed container for up to 1 day; the avocado and salad may soften, so add fresh lime after chilling. Reheat only the cauliflower rice and beans, then add the cold toppings.

Frequently asked questions