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breakfast burrito bowl with black beans, avocado, soy chorizo, mexican cauliflower rice, pico de gallo, lime and egg.

Breakfast Burrito Bowl

Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 341kcal
Author: Meiko Temple

Ingredients

Mexican Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 small onion ⅔ cup, diced
  • 1 jalapeno peppers seeded deveined, minced
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • ¼ teaspoon oregano
  • ½ teaspoon kosher salt
  • 2 tablespoons tomato sauce
  • 10 ounces low sodium vegetable or chicken stock
  • 2 8.5 packs precooked riced cauliflower

Black Beans

  • 1 15 oz can black beans, drained
  • teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon lime juice

Soy Chorizo

  • 1 12 oz link soy chorizo
  • ¼ teaspoon olive oil

Garnish/plating options

  • 4 eggs cooked as desired
  • ½ cup pico de gallo or salsa (see note 5)
  • 1 ripe avocado sliced thin
  • Fresh cilantro
  • Lime wedges

Cilantro Lime Dressing (optional)

  • 1 large bunch of fresh cilantro 2 cups packed, leaves and stems
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey
  • ½ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2-4 tablespoons water if needed

Instructions

  • Mexican Cauliflower Rice: Add oil to a large skillet over medium heat. Once hot add onion and jalapeno and saute for 3 minutes until soft. Add all the spices and let them bloom for 2 minutes stirring constantly.
  • Add in tomato paste and stir so it coats the onions. Whisk in stock and increase heat to the high to bring to a boil for 3 minutes. Reduce heat back to medium and stir in cauliflower rice cook for 5-7 minutes or until liquid is cooked out, stirring occasionally.
  • Soy Chorizo: Add to oil to skillet over medium-high heat. When hot add chorizo and use a wooden spoon to break apart into crumbles while browning the meat.
  • Black Beans: Heat the black beans in a medium pot with spices until warm.
  • Eggs: Prepare the eggs the way you desire; scrambled, over easy, sunny side up, or poached.
  • Cilantro Lime Dressing: Add all ingredients (except water) to a blender and blend on high until smooth. Add water 1 tablespoon at a time until you reach your desired consistency.
  • To Assemble: Divide the cauliflower rice among 4 bowls (approx 1 cup). Layer an egg on top of the rice in each bowl. Divide ⅓ cup of each: soy chorizo, pico gallo, and black beans. Leave space for avocado slices. Garnish with fresh cilantro, a lime wedge, and drizzle on cilantro lime dressing.
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Notes

  1. To make keto breakfast burrito bowl use regular or chicken chorizo instead of soy chorizo.
  2. To make vegan leave out the eggs and use vegetable broth in the cauliflower rice. Check the label on your soy chorizo to make sure it’s vegan. Trader Joe’s has great vegan chorizo!
  3. Cilantro Lime Dressing: You don’t have to but I like to roughly chop the long stems of the cilantro so that the dressing does become stringy.
  4. Cilantro Lime Dressing: if you use a blender it will be a smoother dressing and if you use a food processor it will be a bit more textured. 
  5. Homemade Pico De Gallo: 
  • Ingredients
  • 1 lb ripe tomatoes, diced small
  • ½ small onion (⅓ cup), diced
  • 1 jalapeno, diced fine
  • 1 garlic clove, minced
  • ¼ cup cilantro fresh, finely chopped
  • ¼ cup lime juice (about 2 limes)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper or to taste
  • Instructions: Finely chop ingredients as instructed. In a large bowl toss everything until well combined. Cover and transfer to the fridge to chill for 10-15 minutes.
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Nutrition

Calories: 341kcal | Carbohydrates: 16g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 908mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg

Equipment

Large Skillet
Medium Pot
Large Bowl
Wooden Spoon

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.