Meatless Monday Veggie Burrito Bowl with Cauliflower Rice

//Meatless Monday Veggie Burrito Bowl with Cauliflower Rice

Meatless Monday Veggie Burrito Bowl with Cauliflower Rice

Meatless Monday Veggie Burrito Bowl with Cauliflower Rice

Cauliflower rice is definitely a go to alternative! Cauliflower can be riced in a food processor or store bought in prepackaged servings! Look for it in your grocery store produce or freezer section!

What you’ll need:

  • 1 pound sweet potatoes (1 large or 3 small)
  • 5 tablespoons olive oil, divided
  • 1 organic red pepper
  • 1 organic yellow pepper
  • 1 red onion
  • 24 ounces Seasons Choice Plain or Garlic Riced Cauliflower (2 bags)
  • 8 Simply Nature Grade A Organic Cage Free Brown Eggs
  • 4 handfuls Simply Nature Organic Mixed Greens
  • Little Salad Bar Salsa, for the garnish
  • 1 avocado, for the garnish
  • 1 lime, for the garnish
  • Garlic powder
  • Dried oregano
  • Chili powder
  • Cumin
  • Kosher salt


  1. Bake the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad spots (but leave the skin on). Grate the sweet potatoes with large side of a box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2 tablespoons olive oil,1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4 teaspoon kosher salt. Bake for 25 to 30 minutes until browned on the edges but still soft.
  2. Sauté the peppers and onions: Thinly slice the peppers. Thinly slice the onion. In a large skillet, heat 1 tablespoon olive oil over high heat. Add the peppers and onions with 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Sauté for about 5 minutes until just tender and slightly blackened, stirring occasionally.
  3. Heat the cauliflower rice: Remove the peppers and onions from the skillet into a bowl. In the same skillet (no need to wipe it out), reduce the heat to medium and add another 1 tablespoon of olive oil to pan. Cook cauliflower rice with 3/4 teaspoon kosher salt until warmed through. Remove the cauliflower rice into a bowl and wipe out the skillet to remove the cauliflower bits.
  4. Make the chorizo eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher salt. (This may seem like a lot of seasoning but it’s intentional: it makes the meatiest, most delicious eggs!) In the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over medium low heat, scraping as eggs harden, about 4 minutes.
  5. Assemble the burrito bowl: Chop the avocado. Serve with mixed greens, avocado, and salsa. Squeeze with lime and serve.
By |2019-06-14T10:07:26+00:00July 8th, 2019|Meatless Mondays|0 Comments

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