Skillet Veggie Burrito Bowls

These skillet veggie burrito bowls are quick and easy protein packed bowls have fresh veggies and great flavor! This is our favorite weeknight dinner.

recipe originally published April 26, 2017

Easy One Skillet Dinner

With all of the brownies and sugar cookies we have had lately, I've been craving fresh.

We have been eating all the salads this week. Salads are a favorite because coming up with different ingredients, toppings, and flavors is, well, a favorite.

Especially good? A warm protein over crisp, cool greens.

I often crave the crunch of a sturdy lettuce, the bright sweet of a piquillo pepper, the mild heat of a fresh sliced jalapeño. I crave all of that, while also wanting a satisfying and filling lunch to get me through the afternoon.

Adding a crunch of a favorite spicy chip is always good too.

Tortilla chips are like croutons for my salads.

Cauliflower Rice Burrito Bowls

Since these already have cauliflower rice, a lower carb burrito bowl is an easy tweak. Adding more protein rich veggies (spinach, broccoli), avocado, and even cashews for crunch and rich flavor. 

Adding tofu or tempeh in place of the beans keeps the protein and makes it a meal.

Burritos and bowls for life.

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Yield: 3 servings

Skillet Veggie Burrito Bowls

Print

these quick and easy protein packed bowls have a low carb “rice” and great flavor!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 head cauliflower, stemmed and riced
• 2 cloves garlic, peeled and minced
• 1 teaspoon cumin
• ⅓ cup Easy Green Enchilada Sauce
• 1 (15 ounce) can black beans
• 2 cups fresh corn (or canned, frozen)
• 2 fresh jalapeño, stemmed, seeded and diced
• romaine or lettuce greens of your choice
• roasted red peppers, sliced or diced
• tortilla chips

Instructions

1. In a large skillet over medium heat, sauté riced cauliflower in a bit of water. Add garlic and cumin, continue to sauté until softened, 3-4 minutes.
2. Add enchilada sauce, stir into cauliflower. Add beans, corn, and jalapeño - stir to combine. Continue to cook over medium heat another couple minutes to warm through.
3. While beans and "rice" cook, prep bowls: clean and chop lettuce, slice roasted red peppers, eat a couple tortilla chips...
4. Top lettuce greens with warm bean and "rice" mixture. Finish with red peppers and a few chips.
5. Enjoy!

Notes

dairy, egg, soy and gluten free, vegan recipe

Low Carb Burrito Bowls:

To make these lower carb:

• Add protein rich veggies (spinach, broccoli)
• Add avocado
• Cashews for crunch and rich flavor
• Add tofu or tempeh in place of the beans

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 289Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 208mgCarbohydrates: 34gFiber: 17gSugar: 9gProtein: 15g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

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