Cauliflower Rice Chicken Burrito Bowls


Total Time:

1 hour 35 minutes



I finally caved and gave into the Cauliflower Rice rice trend and I’m obsessed! Cauliflower Rice Chicken Burrito Bowls are on repeat this week because I can’t get enough!

Cauliflower Rice Chicken Burrito Bowls from (@whatsgabycookin)

I’ve mentioned it before – but sometimes I have a hard time getting on the trend train. Like when Cauliflower pizza crust was a thing, I just couldn’t wrap my mind around it. I mean, I understand that it’s a great spin on a classic, but it just seemed like a LOT of extra prep.

So when Trader Joe’s and Whole Foods started selling Cauliflower rice, I was skeptical. Fast forward a few weeks and I finally came around to the idea and OMG was I wrong. It’s everything. It’s almost too easy to make! A head of two of cauliflower that gets a whirl in the food processor and then it can be used as a rice substitute. So it’s healthier and lighter and it’s just plain awesome. I’ve turned it into a Burrito Bowl because my name is Gaby and that’s what I do!! It’s loaded with a chipotle marinated chicken, plenty of beans, corn, pico, avocado and a sprinkling of cheese for good measure. Promise me you’ll make it! It’s too good to miss.

Cauliflower Rice Chicken Burrito Bowl

I finally caved and gave into the Cauliflower Rice rice trend and I’m obsessed! This burrito bowl is loaded with a chipotle marinated chicken, plenty of beans, corn, pico, avocado and a sprinkling of cheese for good measure.
4.5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Marinating Time 1 hr
Total Time 1 hr 35 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings


For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Bowls

  • 3 cups cauliflower florets
  • 1 cup cooked black beans drained and rinsed
  • 1 cup charred corn
  • 1 avocado sliced or cubed
  • ½ cup chopped cilantro
  • 1 lime sliced into wedges
  • olive oil
  • sea salt and freshly ground black pepper
  • Crema
  • Pico de Gallo
  • Shredded Monterey Jack


  • Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  • Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
  • Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower. Remove from the skillet and portion the “rice” into 4 serving bowls.
  • To the bowls add the chicken, black beans, charred corn, avocado, and cilantro, pico, cheese and serve with limes.

Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking

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Recipe Rating


  1. heather (delicious not gorgeous)

    i can wrap my head around cauliflower rice when served like this (i mean come on, pico de gallo and avocado could make a rock palatable, and make anything remotely edible amazing), but i’m not sure i get cauliflower rice crust. i want chew and crunch and carbs when i eat pizza!

  2. Naomi @BakersRoyale

    Oh, this sounds amazing! These bowls will be a hit in my house!

  3. Heather Christo

    gahhh! I only recently started in with the cauliflower rice too- mainly because it was at TJ’s and I didn’t have to make it myself! This bowl looks like the perfect healthy dinner!

  4. Sarah | Broma Bakery

    Omg I LOVE THIS IDEA. I always go to town on my Chipotle chicken burrito bowl and feel so gross after, so this is the perfect alternative 🙂

  5. Julie | Table for Two

    Love the cauliflower rice! It’s such a great substitution!

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  10. Ballsmasher McIroncock

    It turned out bette than I could have imagined. My gal pal and myself enjoyed the hell out of it. I didn’t use Pico, but did use a juicer salsa. Also used plain yogurt instead of sour cream. And guacamole instead of just an avocado. All in all I give this 11/10. ANYONE who has an issue with cooking this needs to learn how to cook.

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  12. Lisa Slonka

    5 stars
    So good and super easy to make and your not stuffed after eating something so healthy. Love it!!!!

  13. Nikki

    4 stars
    This was really good! And super easy…though I made the mistake of using the grill in our home and once it started smoking with all the pepper that was on the chicken I basically pepper sprayed the house. I would def make this again but would grill the chicken outside with fresh air! I had everyone in the house choking :/but they all loved it so I was forgiven lol definitely a good one and will for sure be making again!! Thank you 🙂

  14. Paige

    Would you amend anything in the marinade if you don’t have a grill or grill pan?

    • Gaby

      same marinade – just use a cast iron skillet or a heavy bottom pan to cook!