loveandlemons4.9
Cauliflower Rice Burrito Bowl
This cauliflower rice burrito bowl is just as good as one from Chipotle, but it's ten times healthier! Find some of my favorite topping variations in the post above.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Make the cashew cream. In a blender, combine the cashews, water, lime juice, green chilis, cilantro, garlic, and salt. Blend until creamy.
fresh lime juice2 tablespoons
2
Make the burrito bowls. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortilla strips on the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for ⏱️ 10 minutes or until crispy. Remove from the oven and set aside.
3
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the leeks and poblanos with generous pinches of salt and pepper. Cook until soft for 7 to ⏱️ 10 minutes, and then add the minced garlic and oregano. Stir, cook for ⏱️ 1 minute, then add a squeeze of lime and remove from heat.
leeks, white and light green parts, rinsed well & sliced2
4
Assemble the burrito bowls with the cauliflower rice, poblano mixture, black beans, mango, avocado, and cilantro. Drizzle with the cashew cream and top with the crispy tortilla strips. Serve with lime wedges and additional cashew cream.
avocado, diced1lime wedges, for serving
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