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.
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!
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.
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.
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.
I love mine with sliced avocado, hot sauce, salsa, cilantro, and a big squeeze of lime.
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!
If you make these Broccoli Lime Rice Burrito Bowls, I want to hear about it. I’d love to see how yours turned out and what you topped them with.
Give me a shout on Instagram and use hashtag #floraandvino to show me your creations!
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Flavorful 30-minute burrito bowls made easy with perfectly seasoned broccoli rice, black beans, fajita veggies, and avocado. Perfect for quick weeknight meals for the whole family!
- 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, and lime juice
- Heat a large rimmed skillet over medium heat.
- Once 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- 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!