Broccoli lime rice & black bean burrito bowls with fajita veggies, avocado, and your favorite toppings. Perfect for a quick meal!
There other night I had a bad dream about blogging.
It’s kind of fuzzy now but I’m pretty sure it involved sending out an incomplete post draft; my half baked ideas and photos exposed to the masses.
Gasp.
But really, it was mildly terrifying and I’m so glad you’re reading this in its fully executed state.
What’s more worrisome, though, is that I don’t have enough Mexican recipes on the blog.
Let’s fix that.
These Broccoli Lime Rice & Black Bean Burrito Bowls come together in under 30 minutes for a delicious grain-free and gluten-free twist on the classic!
What You Need to Make Broccoli Lime Rice Burrito Bowls
Here’s what you need to make these burrito bowls:
- avocado oil spray
- Cece’s Veggie Noodle Co. Riced Broccoli
- garlic powder
- white onion
- Himalayan sea salt
- lime juice
- ground cumin
- salsa
- cilantro
- red bell pepper
- red onion
- black beans
- ground cumin
- coriander
That’s it!
The Best Cauliflower Rice
I remember the first time I heard cauliflower and rice in the same sentence I was totally floored.
Cauliflower rice might as well be a classic now, because it’s a permanent part of my foodie vocabulary.
Broccoli rice, though, is very new.
Have you tried it?
I hadn’t tried it until recently, mostly because I wasn’t dying to shove a head of broccoli into the blender.
Cece’s Veggie Noodle Co. makes it so easy with their new Riced Broccoli!
Add a big squeeze of lime and some spice and you’ve got the perfect tender nutrient dense base to pile on the Mexican toppings.
How to Make Broccoli Lime Rice Burrito Bowls
Heat a large rimmed skillet over medium heat.
Once it’s warm, add a bit of avocado oil spray and the riced broccoli (~5 cups).
Season with garlic powder, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently.
Place the lid on to steam the “rice” for 5-7 minutes or until tender and fragrant, stirring occasionally.
Remove rice from heat and transfer to a large mixing bowl.
Add the lime juice, cumin, salsa and fresh cilantro.
Stir to combine and adjust seasonings accordingly, adding more salt, pepper, lime juice, salsa, or more spices to taste.
Heat the large skillet back over medium-high heat.
Add a little more avocado oil spray (optional) and the bell pepper and onion and a pinch of sea salt.
Sauté, stirring frequently, until slightly softened but still vibrantly colored (~about 5 minutes).
Add beans to a small saucepan over medium heat and season with cumin and coriander.
Once it’s warm, cover until ready to serve.
How to Serve Broccoli Lime Rice Burrito Bowls
To serve, divide broccoli rice, black beans, and fajita veggies between serving bowls.
I love mine with sliced avocado, hot sauce, salsa, cilantro, and a big squeeze of lime.
These Broccoli Lime Rice & Black Bean Burrito Bowls are fun, fresh, and seasoned to perfection.
Simple enough to make in a hurry with easy flavor upgrades from fresh squeezed lime, cumin, and coriander.
Tender riced broccoli piled high with warm black beans, tender-crisp fajita veggies, and all of the Mexican fixings.
Enjoy them anytime you’re feeling like a different kind of a fiesta.
If you can’t find Cece’s Veggie Noodle Co. Broccoli Rice near you, you can rice your own broccoli or feel free to sub cauliflower rice instead!
Store leftovers for 2-3 days in the refrigerator.
More Vegan Burrito Bowls
-
Black Bean Collard Burritos with Beet Salsa
-
Smashed Burrito Bowls
-
Adzuki Bean Bowl With Pineapple Salsa
I Want to Hear From You
If you make this Broccoli Lime Rice Burrito Bowls recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Broccoli Lime Rice & Black Bean Burrito Bowls
- Total Time: 45 mins
- Yield: 3-4
- Diet: Vegan
Description
Broccoli lime rice & black bean burrito bowls with fajita veggies, avocado, and your favorite toppings. Perfect for a quick meal!
Ingredients
Broccoli Lime Rice
- avocado oil spray
- 1 package Cece’s Veggie Noodle Co. Riced Broccoli (~5 cups)
- 1/8 tsp garlic powder
- 1/4 cup diced white onion
- Himalayan sea salt
- 1 TBSP lime juice (~ 1 lime, squeezed)
- 1 tsp ground cumin, plus more to taste
- 1/3 cup salsa plus more for serving
- 1/4 cup fresh chopped cilantro, plus more for serving
Fajita Veggies
- avocado oil spray
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- pinch of Himalayan sea salt
Black Beans
- 1 15 oz. can black beans, drained and rinsed
- 1/2 tsp ground cumin
- 1/8 tsp coriander
For serving
- sliced avocado
- fresh cilantro
- salsa
- hot sauce
- lime juice
Instructions
- Heat a large rimmed skillet over medium heat.
- Once it’s warm, add a bit of avocado oil spray and the riced broccoli (~5 cups). Season with garlic powder, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently.
- Place the lid on to steam the “rice” for 5-7 minutes or until tender and fragrant, stirring occasionally.
- Remove rice from heat and transfer to a large mixing bowl. Add the lime juice, cumin, salsa and fresh cilantro. Stir to combine and adjust seasonings accordingly, adding more salt, pepper, lime juice, salsa, or more spices to taste. Set aside.
- Heat the large skillet back over medium-high heat. Add a little more avocado oil spray (optional) and the bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened but still vibrantly colored (~about 5 minutes).
- Add beans to a small saucepan over medium heat and season with cumin and coriander. Once warm, cover until ready to serve.
- To serve, divide broccoli rice, black beans, and fajita veggies between serving bowls. Top with salsa, lime juice, cilantro, hot sauce, and sliced avocado.
- Store leftovers for 2-3 days in the refrigerator.
Notes
Adapted from Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan, Mexican
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
This is my new all time favorite dish!! I loved every bite! I made The broccoli rice and cauliflower rice myself and so so good!!
Hi Gina! I’m so you enjoyed it!! Love that you made the broc and cauli rice yourself! 🙂
XOXO Lauren
Had a giant bag of broccoli florets to use. “Riced” them in the food processor and made this recipe. Subbed yellow onion for red. It was not so good the first day, but overnight some magic happened. For lunch the next day, I heated up corn tortillas in the microwave and stuffed them with this mixture and it was delicious. I did add some leftover corn to it on day 2 as well. Thank you!