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Delicious and simple to make Vegan Burrito Bowls — with a combination of fajita veggies, riced cauliflower and your favorite burrito toppings, an easy, flavorful meal will be yours in under 20 minutes! 

Vegan Burrito Bowls

Print Recipe
Flavorful 20-minute vegan burrito bowls made with riced cauliflower and fajita veggies! Hearty, plant-based deliciousness.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 large bowls
Calories 51
Author Kim

Ingredients

  • 1 14 ounce bag frozen fajita veggies
  • 1 12 ounce bag Green Giant Riced Cauliflower
  • 1 cup frozen or canned and drained corn
  • 1/4 cup cilantro leaves
  • 1/2 lime, juiced
  • 1/4 to 1/2 teaspoon sea salt or to taste

Optional toppings:

Instructions

  • Spray a large skillet with cooking spray and heat over medium to high heat. Add the fajita veggies and cook for about 10 minutes and until veggies are tender, stirring occasionally.
  • Meanwhile, add riced cauliflower to another large skillet that has been sprayed with cooking spray and heated over medium heat. Cook for about 5 minutes and then add the corn, cilantro, lime juice and salt and cook another 2-4 minutes to heat.

To Assemble bowls:

  • Divide the riced cauliflower, fajita veggies, pico de gallo, cheese, guacamole and pickled onion into 3 bowls and enjoy.

Notes

If you aren't low carb, feel free to use white or brown rice.

Nutrition

Calories: 51kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg