Chorizo Burrito Bowl with Cauliflower Rice

by Darcie
burrito bowls on table

I love Mexican food. Now, I know I’m not Mexican, nor can I say that I cook authentic Mexican food. BUT, I do the best I can to make meals with Mexican flavors because I just love them so much.

I particularly love cooking with chorizo. I often use chorizo in scrambled eggs, but I thought recently that I wanted to try it with burrito bowls. I typically use chicken or black beans (for a meatless version), but I realized that I’d been missing out by never trying chorizo!

If you’re not a fan of chorizo, you can easily sub chicken (I’d recommend marinating it in olive oil and spices like garlic, salt, cumin, and chili powder before grilling it!) or if you’re looking to make things super easy on yourself, open a can of black beans, rinse, and go!

Something about a burrito bowl feels so satisying to me, and even though this dish is packed with veggies, it feels like a “cheat” meal to me.

I hope you love it as much as I (we!) do!

Ingredients

1 cup cauliflower rice

1/3 lb. chorizo

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1/2 onion, chopped

2 tbsp olive oil

1 tbsp minced garlic

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper to taste

Toppings: cheese (we prefer cheddar or pepper jack), salsa (we use the medium salsa especial from Trader Joe’s), cilantro, sour cream, avocado, and tortilla chips (we love the black bean and quinoa chips from Trader Joe’s)

Serving Size

Serves 2

Directions

If you didn’t buy cauliflower rice already riced, chop the head of cauliflower and then pulse in a food processor until the size of rice.

chopped cauliflowerHeat one tbsp of olive oil in a skillet and then add the chorizo. Keep on the heat until fully cooked and slightly browned.

chorizoRemove the chorizo from the pan, then add the bell peppers and onions to the same skillet. This will give the veggies a hint of the flavor from the chorizo. If it seems dry (there should be a little oil/fat from the chorizo), drizzle a little olive oil on them. Cook the veggies until mostly soft and lightly charred.

bell peppers and onionsHeat 1 tbsp of olive oil in another skillet. Add cauliflower rice and cook until rice is soft and slightly browned. Add a tbsp of minced garlic, cumin, chili powder, salt, and pepper. Move around pan for about 30 seconds until fully integrated.

Divide cauliflower rice, chorizo, and veggies between two bowls. Add toppings and serve!burrito bowl close upburrito bowl

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