Homemade Burrito Bowls (GF, Vegan or Whole30)

It has been a while since I have shared a recipe with y’all, so today I am going to share a great lunch I made the other day!

It is no lie that I LOVE Chipotle Burrito Bowls. I am obsessed. However, the calories can quickly add up in those burrito bowls, so I am always looking for ways I can eat something similar, but fewer calories. Also, I am trying to be better about not eating out as much, so I wanted to try to find a way to make this at home!

I am not vegan, but on this specific day I made my burrito bowl vegan because I didn’t have any meat on hand. I was shocked at how much I enjoyed it even without the meat!

Vegan and Gluten Free Burrito Bowls

You could EASILY make this #Whole30Approved by not including the beans and adding chicken or beef instead. I will probably try that sometime soon.


  • 1 bag Cauliflower Rice (I bought mine from Trader Joes – The fresh blue bag)
  • 2-3 Limes
  • Cilantro Bunch
  • 1 can Black Beans
  • 1 Red Onion
  • 1 pack Cherry Tomatoes


  • Make the Cilantro lime cauliflower rice
    • I heat a bit of olive in a stove-top pan first (you could also do butter).
    • Throw the cauliflower rice in the pan with some salt and pepper and mix it up.
    • I usually end up leaving it in the pan for 5-10 minutes, stirring frequently.
    • Once the cauliflower rice is cooked, turn off the heat and transfer the cauliflower rice to a mixing bowl.
    • Add the juice of 2-3 limes and about a 1/2 cup of chopped cilantro (for 1 bag of TJ’s cauli-rice)
      • I like mine pretty limey!
  • While you are cooking the cauliflower, heat up 1 can of black beans over the stove.
  • Chop up 1/4 cup red onion and 3/4 cup cherry tomatoes.
  • Once all of your ingredients are ready, you are ready to make your bowl!
    • The Cauli-Rice is your base, followed by the beans (or your meat of choice).
    • Top with your chopped onion and tomatoes.
    • Garnish with leftover chopped cilantro and your favorite hot sauce!

There you have it! A super easy and quick-lunch. This would also be great to meal prep in bulk.

For next time, I am going to sauté bell peppers and jalapeño to make it even better (and spicer).

What are some of your favorite burrito bowl variations? What do you think of this recipe? Comment down below!


Deliver to my Inbox


Leave a Reply

Your email address will not be published. Required fields are marked *

Follow My Instagram

Copyright © 2018 Catheryn Grivna · Theme by 17th Avenue