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–+ servings
close up picture of vegetable burrito bowl with avocados, onions and jalapeno peppers on top

Healthy Vegetarian Burrito Bowl

A meatless burrito bowl built on a cauliflower and walnut filling that cooks up with a meaty texture. Swap the protein, toppings, or sauce to make it yours.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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Course: Dinner Recipes, Lunch Recipes, Side Dish
Cuisine: American/Mexican, Mexican
Keyword: Healthy Vegetarian Burrito Bowl Recipe, one-pot, savory
Servings: 4 bowls
Calories: 483kcal
Author: Anne Lawton

Healthy Vegetarian Burrito Bowl

Equipment

Scale this Recipe 4 bowls

Ingredients

  • 1 head cauliflower small to medium to equal 4 cups chopped
  • 3/4 cup walnuts chopped
  • 2 tablespoons taco seasoning
  • 1/4 cup water or vegetable broth
  • 1 1/2 cups black beans cooked and drained
  • 1 cup Cooked rice brown or white
  • 1 head romaine lettuce
  • 2 tomatoes
  • 1 onion
  • 4 ounces cheddar cheese shredded
US Customary - Metric
Find an Ingredient Substitute

Instructions

  • Prepare the ingredients: clean and chop the cauliflower and walnuts into small pieces. Set them aside separately. Measure the taco seasoning. Drain and rinse the black beans, cook the rice and prepare the toppings.
  • Heat olive oil in a skillet over medium-high heat. Once the skillet is hot, add the cauliflower pieces and cook for about 5 minutes until it begins to soften.
  • Reduce the heat to medium heat and stir in the chopped walnuts and taco seasoning blend. Add water or broth, reduce the heat to low heat. Cover and cook for about 10 minutes longer.
  • Assemble the bowls: Add chopped lettuce, to each bowl and divide the cauliflower mixture into four portions and place it into bowls. Add beans, rice, chopped lettuce, tomatoes and onions and any variety of toppings.

Notes

Store leftover vegetarian burrito bowls in an airtight container for up to four days.
See the article above for tips, variations and more!

Nutrition

Serving: 1Bowl | Calories: 483kcal | Carbohydrates: 48g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 348mg | Potassium: 1364mg | Fiber: 15g | Sugar: 8g | Vitamin A: 14554IU | Vitamin C: 87mg | Calcium: 339mg | Iron: 5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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