Cauliflower Rice Taco Bowls

Serves: 4    Total Time to Make: 30 minutes    Gluten Free, Vegan


For the Cauliflower Rice:

1 pound Cauliflower rice, Wegmans, precut in the produce section

Olive Oil Spray

2 cloves garlic, minced

1 lime, juiced

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 cup, plus more for serving pico de gallo or salsa


For the Beans:

1 15 oz can black beans 

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp coriander

1/8 tsp salt

2 Tbsp water


For the Peppers:

1 red, green, and orange bell pepper, cut into pieces

1/2 red onion sliced into pieces


Toppings, as desired:

1 Avocado


Corn tortilla chips

Hot Sauce





  1. Prepare the cauliflower rice: Heat a large, non-stick skillet over medium heat. Once hot, add a spray of oil and garlic. Sauté one minute, stirring frequently. Then add cauliflower rice, a sprinkle of salt, and stir to coat. 
  2. Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente), stirring occasionally. 
  3. Remove the rice from the heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, and 1/2 cup of pico de gallo. Stir to combine.
  4. Prepare of beans: Add beans to small saucepan over medium heat, add seasonings, and 2 Tbsp of water. Simmer until warm and softened, about 5 minutes. 
  5. Prepare peppers: Heat the same non-stick skillet again over medium-high heat. When hot, add spray of oil, peppers, onions, and a sprinkle of salt. Sauté, stirring frequently until slightly softened and slightly browned, about 5 minutes. 
  6. To Serve: Divide cauliflower rice, beans, and peppers between 4 bowls. Serve with additional pico de gallo, salsa, avocado slices, or other desired toppings.