Roasted Cauliflower Burrito Bowls: the yummiest, veggie-filled vegetarian burrito bowls with roasted taco-seasoned cauliflower and lime-y pinto beans on top of a healthy bed of quinoa. Add your favorite burrito bowl toppings, and you are in for a delicously healthy, and inexpensive meal! If you need a healthy, vegetarian lunch meal prep!

How to Make Mexican Roasted Cauliflower Burrito Bowls

Ready to make the best vegetarian roasted cauliflower burrito bowls? Follow the following steps to make the best burrito bowls.

Preheat the oven to 375℉ and line a sheet pan with parchment paper. If you haven’t already, prepare the quinoa.
As the oven is preheating, cut the cauliflower head into bite-size pieces. Add the chopped cauliflower to a bowl and toss the cauliflower with all the seasonings and olive oil listed in the cauliflower ingredient section. Once the cauliflower is coated, add the cauliflower to the sheet pan and roast the cauliflower in the oven for 20-25 minutes.
In the meantime, drain and rinse your can of pinto beans. Add the beans and additional ingredients to a pan on the stovetop to heat up the cooked beans. About 5 minutes on medium heat will do.
Prepare your fresh tomato-cilantro salsa, by cutting the tomato and slicing the cilantro and tossing them with salt and lime juice. (If desired, you can add 1/4 cup diced onion in).
Prepare your bowls! Add quinoa to the bottom of each burrito bowl and top with roasted cauliflower, pinto beans, tomato cilantro salsa, and any toppings you prefer (like avocado, shredded cheese, and hot sauce).

Toppings for Vegetarian Burrito Bowl

Don’t see your favorite burrito bowl topping in the recipe? Just add it in! Besides the toppings listed below here are a few of our favorite toppings.

Corn or corn salsa
Gaucamole
Queso
Crema or Sour Cream
Additional Cilantro
Pickled Red Onion

How To Meal Prep This Recipe

Roasted cauliflower burrito bowls make the BEST vegetarian meal prep. Here’s how to meal prep this recipe:

Prepare the recipe as written in the instructions BUT don’t place any of the ingredients together until they are cooled! Let all the ingredients cool.
Place 4 meal prep containers out on the counter.
Add quinoa to the glass container and add all toppings to the bowl. (If you are adding avocado–I suggest adding avocado slices the day that you are going to eat it to avoid browning).

Roasted Cauliflower Burrito Bowls Ingredients

Check out the ingredients that you’ll want to have in your roasted cauliflower burrito bowls.

Cauliflower: Use fresh cauliflower in this recipe for the best texture of cooked cauliflower. Otherwise, the cauliflower can be soggy.

Lime: Mexican and southwestern recipes NEED a fresh squeeze of lime juice. The acidity is an important addition. Make sure not to skip on the fresh limejuice and zest.

Tomato: You can use whatever fresh tomato that you like (roma, beefsteak, or cherry tomatos) to create this delicous homemade salsa.

Cilantro: I know some people are anti-cilantro– but this herb really helps in adding freshness to your salsa.

Pinto Beans: Pinto beans provide the perfect creamy texture and southwestern flavor. Don’t have any on hand? Swap them out for black beans or even kidney beans.

Avocado: Sliced avocado adds a wonderfully creamy addition to the top of your bowl!

Quinoa: Every good bowl recipe needs a base. Quinoa makes the perfect healthy base. This seed is a complete protein, meaning that it contains all 9 amino acids that people need. Read more about quinoa here. Don’t have quiona on hand? You can swap it out for another grain of your choice.

Cheese: While the recipe calls for sharp cheddar cheese, any cheeese of your preference will do. Mild cheddar, queso fresco, or pepper jack all make an excellent topping.

Can I Make This Recipe Vegan?

Yes! Absolutely!

I suggest adding shredded cheddar cheese to this bowl, but you can absolutely swap out the cheese for dairy-free cheese or opt to add in more creamy avocado (typically that is my preference). Everything else in this bowl will be vegan.

What Can I Use Instead of Quinoa?

You can use whatever grain you like for the base of your bowl: white rice, brown rice, cous cous, etc. Use what every you have on hand and whatever you prefer.

In Defense of Quinoa

I love quinoa–but I can understand why others might not. If you have had “gummy” quinoa before, you have to give it another go. Quinoa should have a dry texture, like jasmine rice. It should not be a sticky, slimey, or gummy. If you have had bad luck with quinoa before, try the ALDI’s brand–it cooks foolproofly.

More Healthy Budget-Friendly Vegetarian Recipes

Looking for more budget friendly vegetarian recipes? We’ve got you covered! From salads to bowls to stromboli!

Roasted Cauliflower Burrito Bowls

Print Recipe

Ingredients

Roasted Southwestern Cauliflower

1 head cauliflower
1/2 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1 tsp smoked paprika
1/4 tsp ground pepper

Lime Pinto Beans

1 15 oz can pinto beans
1 lime zested and juiced
1 tsp salt

Tomato and Cilantro Salsa

1 beefsteak tomato cubed
1/4 cup cilantro sliced
1/4 tsp salt
2 tsp fresh lime juice

More Bowl Ingredients

3 cups cooked quinoa 1 cup dried
4 sharp cheddar shreds
1 avocado slices
2 green onion chopped
hot sauce (or taco sauce) to drizzle

Instructions

Preheat the oven to 375℉ and line a sheet pan with parchment paper. If you haven't already, prepare the quiona.
As the oven is preheating, cut the cauliflower head into bite-size pieces. Add the chopped cauliflower to a bowl and toss the cauliflower with all the seasonings and olive oil listed in the cauliflower ingredient section. Once the cauliflower is coated, add the cauliflower to the sheet pan and roast the cauliflower in the oven for 20-25 minutes.
In the meantime, drain and rinse your can of pinto beans. Add the beans and additional ingredients to a pan on the stovetop to heat up the cooked beans. About 5 minutes on medium heat will do.
Prepare your fresh tomato-cilantro salsa, by cutting the tomato and slicing the cilantro and tossing them with salt and lime juice. (If desired, you can add 1/4 cup diced onion in).
Prepare your bowls! Add quinoa to the bottom of each burrito bowl and top with roasted cauliflower, pinto beans, tomato cilantro salsa, and any toppings you prefer (like avocado, shredded cheese, and hot sauce).