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!

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

Ingredients:

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

Directions:

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!