Dinner

Cauliflower Burrito Bowls with Black Beans, Tomato Salsa, and Avocado Recipe

ByJake Silas January 4, 2026January 4, 2026

Introduction

This cauliflower burrito bowl is a vibrant, flavorful dish perfect for a satisfying lunch or dinner. Roasted chipotle cauliflower and spiced rice combine with fresh salsa and creamy avocado to create a balanced, delicious meal.

Two white bowls sit on a white marbled surface with a blue cloth beside them. Each bowl shows three clear layers: the bottom layer is light brown rice with black beans mixed in, the middle layer is bright red diced tomatoes mixed with finely chopped red onion and green herbs, and the top layer is golden brown roasted cauliflower with light charring. Thin slices of green avocado are fanned on one side of each bowl, sprinkled lightly with red chili flakes. A small green lime wedge rests near the bottom edge of the bowl in the foreground, where a silver fork is also placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cauliflower, broken into florets
1 tbsp chipotle paste
1 tsp ground coriander
½ tbsp rapeseed oil
125g brown basmati rice
½ x 400g can black beans, drained
2 large tomatoes, deseeded and finely chopped
½ red onion, finely chopped
1 lime, juiced
½ bunch coriander, roughly chopped
1 medium avocado, peeled, stoned and sliced
Pinch of chilli flakes, to serve (optional)

Instructions

Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. In a mixing bowl, toss the cauliflower florets with chipotle paste, ground coriander, rapeseed oil, and a pinch of salt and pepper. Spread them evenly on a baking tray.
Step 2: Roast the cauliflower in the oven for 15-20 minutes until lightly charred and tender throughout.
Step 3: While the cauliflower roasts, cook the brown basmati rice according to the package instructions.
Step 4: Once the rice is cooked and still warm, gently mix in the drained black beans to warm them through.
Step 5: In a bowl, combine the chopped tomatoes, red onion, lime juice, fresh coriander, and a pinch of salt to make a fresh salsa.
Step 6: Divide the rice and black bean mixture evenly between two deep bowls.
Step 7: Top each bowl with the roasted cauliflower, tomato salsa, and sliced avocado.
Step 8: Finish with a sprinkle of chilli flakes if desired, and serve immediately.

Tips & Variations

For added protein, try adding grilled chicken or tofu to your burrito bowl.
Swap chipotle paste for smoked paprika and cumin if you prefer a milder spice level.
If you don’t have rapeseed oil, olive oil is a great alternative.
Use canned corn or sweet potato cubes for extra texture and sweetness.
To make it vegan, ensure the chipotle paste contains no animal products and omit any dairy-based toppings.

Storage

Store the components separately in airtight containers in the fridge for up to 2 days. Reheat the rice and cauliflower gently in the microwave or on the stove. Add fresh avocado and salsa just before serving to keep the flavors bright and textures fresh.

How to Serve

Two white bowls sit on a white marbled surface, each filled with layers of food. The bottom layer is brown rice mixed with black beans. On top of this, there is a layer of diced red tomatoes and finely chopped red onion with green herbs. Next to this is a row of bright green avocado slices sprinkled with red chili flakes. Adjacent to the avocado and tomato layers are golden brown, roasted cauliflower florets with a slightly crisp texture. One bowl has a small lime wedge next to the cauliflower, and a silver fork is placed inside that bowl. A light blue cloth napkin is partially under the top right bowl. Two clear glasses of water sit near the bowls, one above and one to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use white basmati, jasmine rice, or even quinoa as a base. Just adjust cooking times accordingly.

How spicy is this dish?

The chipotle paste adds a smoky, moderate heat. Adjust the amount to your taste or omit the chilli flakes if you prefer less spice.

Jake Silas