Veggie Burrito Bowls

stephanie.vokes
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FFD Veggie Burrito Bowls 4

Veggie Burrito Bowls – all of the veggies, none of the guilt, packed with flavor! 

This recipe was inspired by a frozen veggie burrito bowl I had recently that I really loved – I really wanted to make the recipe hands-on and create all of the elements and flavors from scratch! I think this fresh version turned out even better. 

This recipe is great for lunch, dinner, meal prep – you name it! 

FFD Veggie Burrito Bowls 1
FFD Veggie Burrito Bowls 2
FFD Veggie Burrito Bowls 3

FFD Veggie Burrito Bowls 4
Print Recipe

Veggie Burrito Bowl

All the veggies, none of the guilt, packed with flavor!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: burrito bowl, cauliflower rice, vegetables
Servings: 4

Equipment

  • food processor

Ingredients

Green Pepper Puree (can substitute tomatillo salsa)

  • 2 tbsp avocado oil can substitute olive oil
  • 2 poblano peppers
  • 2-3 serrano peppers use 3 if you like more spice
  • 1/4 yellow onion
  • 6 cloves garlic
  • 2 limes, halved and juiced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Cauliflower Rice

  • 1 head cauliflower, cut into small chunks can substitute 4 servings worth of pre-riced cauliflower

Quick Pickled Red Onions and Jalapeños

  • 1/2 red onion, thinly sliced
  • 2 small jalapeño peppers, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp coconut sugar can substitute regular granulated sugar
  • 1-1/2 tsp salt

Burrito Bowl Veggies

  • 2 tbsp avocado oil
  • 1 red bell pepper, diced
  • 1 medium sweet potato, small dice
  • 1-1/2 tsp salt
  • 3/4 tsp cracked black pepper
  • 1/4 cup chicken or vegetable broth for deglazing as needed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green pepper puree
  • 1/2 cup reduced sodium black beans, drained
  • 1/4 cup pepitas (pumpkin seed kernels)
  • 4 wedges lime

Instructions

Roast the Green Pepper Puree Vegetables

  • Preheat oven to 450 degrees F.
  • Cut yellow onion into large wedges, and leave poblano and serrano peppers whole.
  • Line a baking sheet with foil, then toss the peppers and onion in 2 Tbsp avocado oil. Sprinkle with salt and pepper, then roast for 7 minutes.
  • After 7 minutes, remove pan from oven, add whole, unpeeled garlic cloves, toss in the oil, and return pan to oven for an additional 7-8 minutes, or until there is a light char to the peppers and onions, and the garlic is slightly brown and roasted.
  • Remove pan from oven, place peppers on a plate and cover with plastic wrap, and let steam for 5-7 minutes. Let the onions and garlic cloves cool.

Prepare the Cauliflower Rice

  • While the veggies roast, and before using the food processor to create the puree, add the cauliflower chunks to the food processor, and pulse until rice-like consistency (mine took about 25-30 pulses). Set aside in a bowl, and rinse & dry the food processor bowl.

Make the Quick Pickled Red Onions and Jalapeños

  • In a small saucepan, bring apple cider vinegar, water, coconut sugar and salt to a boil. Add the red onions and jalapeños, reduce to a simmer, and cook for 5-7 minutes. Remove from heat, and set aside.

Finish the Green Pepper Puree

  • After steaming, carefully peel the skin off each pepper and remove stems. Seed the serrano peppers if desired for less spice (I would recommend seeding at least one). Peel the garlic.
  • Add the poblano peppers, serrano peppers, yellow onion and garlic to a food processor, and blend until combined. Scrape down the sides as needed with a spatula, add the lime juice, 1/2 tsp salt and 1/4 tsp pepper, and blend until mixed through. Set aside.

Prepare the Veggie Mixture

  • In a large skillet, heat 2 Tbsp avocado oil over medium high heat, then add the sweet potato, red bell pepper, 1/2 tsp salt and 1/4 tsp cracked black pepper. Cook for 8-10 minutes or until tender, stirring every few minutes. If you need more moisture in the pan, deglaze with a splash of broth or water as needed.
  • Add in the riced cauliflower, with an additional 1 tsp salt and 1/2 tsp pepper, and cook for 3-5 minutes until just barely tender and warmed through (you don't want to overcook cauliflower rice, or it will get mushy).
  • Remove from heat, then stir in fresh cilantro and 1/4 cup of the green pepper puree. Stir to combine.

For Serving

  • Divide riced cauliflower and veggie mixture between 4 bowls, top with pickled red onion and jalapeno, a large spoonful of black beans, additional green pepper puree, pepitas, and finish with more fresh cilantro.

Notes

You can add any protein you like to this dish! 
Shortcuts: you can use pre-riced cauliflower (frozen would probably be best, but if you use pantry-stable riced cauliflower, I'd probably add it at the very end just to warm it through, and not actually cook it).
Instead of making the green pepper puree, you can use pre-made tomatillo salsa out of a jar.