Cauliflower Rice Burrito Bowl for Weight Control
Cauliflower rice, black beans, and grilled chicken layer into a burrito bowl topped with avocado and salsa.
Swapping cauliflower rice in for regular rice cuts the carb load of this bowl considerably while still giving you something to pile the toppings onto — black beans, grilled chicken, sautéed bell peppers, corn, and a few avocado slices. Pressing out any excess moisture from thawed cauliflower rice first helps it turn tender rather than watery in the pan.
Cauliflower rice cooks fast, just five or six minutes in a pan with a little seasoning, which keeps the whole bowl quick enough for a weeknight. Because the base is lower in carbs than traditional rice, this makes for a filling option that still fits within a weight-management approach without feeling like you're missing anything.
Layer everything warm and finish with a spoonful of fresh salsa.
Ingredients
- 2 cups cauliflower rice — fresh or frozen
- 1 cup black beans — cooked, rinsed
- 1 cup grilled chicken breast — diced
- 1/2 cup bell peppers — sautéed, mixed colors
- 1/4 cup corn kernels — fresh or frozen
- 1/2 medium avocado — sliced
- 2 tablespoons salsa — fresh tomato-based
- 1 tablespoon olive oil — for sautéing
- to taste salt and pepper
- 1/2 teaspoon cumin — optional
Instructions
- 1Heat olive oil in a non-stick pan over medium heat. Add cauliflower rice, season with salt, pepper, and cumin. Cook for 5–6 minutes until tender.
- 2In a separate pan, sauté bell peppers until slightly softened.
- 3In serving bowls, layer cauliflower rice, black beans, grilled chicken, bell peppers, and corn.
- 4Top with avocado slices and a spoonful of salsa.
- 5Serve warm and enjoy your low-calorie, nutrient-dense burrito bowl.