Cauliflower Rice Veggie Bowls (with Instant Pot Black Beans)

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A few weeks ago I FINALLY cracked into my instant pot for the season and went to town. Chicken, grains, beans, you name it! I'm obsessed and these Cauliflower Rice Veggie Bowls with Instant Pot Black Beans are my new go-to!

Cauliflower Rice Veggie Bowls (with Instant Pot Black Beans) from (@whatsgabycookin)

Okay. Okay. I'm a little late to the Instant Pot game but better late than never right? I've been experimenting for the better part of this year and I'm hooked. It's really easy to use, and since I've been living with a make-shift kitchen, it's great to cook a few things in bulk and keep them stocked in the fridge for dinners.

A few weeks back when we broke out the IP for the season, I whipped up these instant pot black beans and turn them into a planted based veggie bowl with all the guacamole. It came together on a total whim and it's been on regular rotation ever since! (side note - I love it when that happens b/c I'm totally a creature of habit when it comes to lunches!) It's just a spoonful of the best ever black beans, my cauliflower rice and kale mixture which I'm sure you'll love, and some roasted veggies and guac. Simple. Healthy. LOADED with all the good things!

And a few FAQ's regarding the instant pot:

This is the instant pot I use. I bought this one and the bigger one for research (obviously) and the massive one isn't necessary.

If you don't have the chili setting for this recipe, just do manual for 45 minutes.

I've started adding some other instant pot recipes to the site - mainly these slow cooker chickens!

Cauliflower Rice Veggie Bowls (with Instant Pot Black Beans)

Author: Gaby Dalkin
4.9 from 14 votes
Cauliflower Rice Veggie Bowls with Instant Pot Black Beans, perfectly roasted sweet potatoes and all the guacamole on top! It's the perfect lunch or dinner.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Tex Mex
Servings 6 people


For the Black Beans

  • 1 red onion finely diced
  • 6 cloves garlic roughly chopped
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 3-4 chipotles in adobo
  • 1 pound dry black beans
  • 1 teaspoon kosher salt
  • 6 cups water

For the sweet potatoes

  • 3 large sweet potatoes diced
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper

For the Cauliflower rice

  • 4 cups cauliflower florets
  • 1 bunch dinosaur kale thinly sliced
  • 1 tablespoon olive oil


For the Black Beans

  • Turn the instant pot to saute. Add the oil, red onion and garlic and saute for 3-4 minutes. Add the spices and peppers and stir to combine. Add the dry beans, salt, and water in the bowl of the Instant Pot and give it a stir. Cover with the lid, and be sure to turn the vent at the top to the "sealed" position. Set the Instant Pot to cook for 45 minutes on the Chili setting. When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid. Drain the beans from most of their liquid and store them in an airtight container the fridge or freezer until ready to use.

For the sweet potatoes

  • While the beans are cooking, dice the sweet potatoes and transfer to a baking sheet. Drizzle with olive oil, salt and pepper and roast in a 425 degree oven for 25-30 minutes until golden brown. Remove and set aside.

For the Cauliflower rice

  • 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 and don’t over process or it will get mushy. In a large skillet, heat 1 tablespoons of olive oil over medium heat. Add the kale and sauté until wilted. Add the cauliflower and saute, until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice to help remove any bitterness from the raw cauliflower.


  • Portion the Cauliflower rice into 4 serving bowls. Add a spoonful of the beans to each bowl and a spoonful of the roasted sweet potatoes. Top with plenty of guacamole and serve.


Keep black beans on hand at all times! I find that a pound of dried beans is about 4 cans, so you can freeze them in "can" portions.

Nutrition Information

Calories: 311kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 498mg | Potassium: 911mg | Fiber: 10g | Sugar: 8g | Vitamin A: 18351IU | Vitamin C: 62mg | Calcium: 135mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    Made this today... absolutely delicious!! So hearty and healthy. The beans are amazing! This is my new go to black beans recipe- so flavorful. Thank you!!

  2. 5 stars
    I must admit I am not always the biggest fan of cauliflower rice as a sub for grains but I cannot stop making this recipe on repeat for my lunches! I add cotija cheese for some cheesy goodness.

  3. Gaby - love this fresh recipe for the New Year! I'm not into the instapot - can you post alternative cooking prep/methods for this recipe please? Thanks much!!

  4. Have the same insta pony, but no chili option, or manual.....Assume pressure cook is the same as I set it for low , medium or high pressure cook‍♀️‍
    Can’t wait to try, thanks for the inspiration!

  5. 5 stars
    I don't have the 'chili' setting on my InstantPot, so I will use 'manual' for 45 min. BUT I also have to select 'high' or 'low' heat. Which is it? What does the chili setting use?

  6. I’m so happy to see pressure cooker recipes. I love mine. I make my pintos and refried beans in it and have been converting other recipes to PC.

  7. 5 stars
    Took me one hour to prepare. Used one can black beans, one half of a red onion, 3 cloves garlic, one head of cauliflower, and half a crate of super greens sliced. Fed 4 with fruit on the side. Great vegetarian bowl, Gaby!

4.93 from 14 votes (1 rating without comment)

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