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Cauliflower Rice Burrito Bowl

A healthy burrito bowl with roasted cauliflower rice, black-eyed peas, guacamole, and chipotle dressing. A tasty vegan meal with fiber and protein.

From The Young Forever Cookbook

Ingredients

  • 1 head cauliflower, cored and roughly chopped
  • 1 tbsp avocado oil
  • 2 garlic cloves, minced
  • 0.5 tsp kosher salt
  • 0.25 cup finely chopped fresh cilantro leaves
  • 1 tbsp avocado oil
  • 0.5 cup finely chopped red onion
  • 1 cup sliced roasted red peppers from jar, drained
  • 1 (15.5-oz) can black-eyed peas, drained and rinsed
  • 1 tsp ground cumin
  • 0.5 tsp kosher salt
  • 1 avocado
  • 2 tbsp lime juice
  • 1 tbsp finely chopped red onion
  • 1 tbsp finely chopped fresh cilantro
  • 0.5 tsp kosher salt
  • 0.25 cup extra-virgin olive oil
  • 3 tbsp lime juice
  • 1 whole chipotle pepper in adobo sauce, chopped
  • 0.5 tsp kosher salt
  • Pinch of freshly ground black pepper
  • 1 lime, cut into wedges

Instructions

  1. For the cauliflower rice: Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Fill a food processor about halfway with cauliflower. Pulse until it breaks down into a texture that resembles rice. Pour the contents into a large bowl and continue with the remaining cauliflower. Add the avocado oil, garlic, and salt to the cauliflower, mixing well to coat. Spread on the lined baking sheet in an even layer. Bake the cauliflower, mixing well halfway through, for 20 to 25 minutes, until golden. Stir in the cilantro and set aside.
  3. For the black-eyed peas: Heat the avocado oil in a large pan over medium heat. Add the red onion and cook for 2 minutes, until slightly softened. Add the red peppers, black-eyed peas, cumin, and salt and mix well. Cook for about 5 minutes, until the beans are warmed through.
  4. For the guacamole: In a bowl, mash the avocado with the lime juice, red onion, cilantro, and salt.
  5. For the dressing: In a blender or food processor combine all the ingredients and blend until smooth.
  6. Assemble the bowls: Divide the cauliflower rice among bowls. Top with black-eyed peas and guacamole. Drizzle with the chipotle dressing and garnish with cilantro and lime wedges.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Isothiocyanates
    From: Cauliflower
  • Dietary fiber
    From: Black-Eyed Peas
  • Nicotinamide Mononucleotide
    From: Avocado
  • Lutein
    From: Avocado
  • Monounsaturated Fats
    From: Avocado
  • Oleocanthal
    From: Extra-Virgin Olive Oil
  • Hydroxytyrosol
    From: Extra-Virgin Olive Oil
  • Oleic Acid
    From: Extra-Virgin Olive Oil
  • Oleuropein
    From: Extra-Virgin Olive Oil
  • Apigenin
    From: Extra-Virgin Olive Oil
  • Luteolin
    From: Extra-Virgin Olive Oil
  • Gallic Acid
    From: Extra-Virgin Olive Oil
  • Antioxidants
    From: Extra-Virgin Olive Oil

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • Breast cancer
    Protects against · via Isothiocyanates
  • Cancer
    Protects against · via Isothiocyanates
  • Aging
    Reduces risk of · via Dietary fiber
  • Telomere Shortening
    Protects against · via Dietary fiber
  • Heart disease
    Reduces risk of · via Dietary fiber
  • Constipation
    Improves · via Dietary fiber
  • Premature Death
    Reduces risk of · via Dietary fiber
  • Diverticulosis
    Protects against · via Dietary fiber
  • Hemorrhoids
    Protects against · via Dietary fiber
  • Hiatal Hernia
    Protects against · via Dietary fiber
  • Varicose Veins
    Protects against · via Dietary fiber
  • Acid Reflux
    Improves · via Dietary fiber
  • Upper Respiratory Tract Infection
    Reduces risk of · via Dietary fiber
  • Knee Osteoarthritis
    Protects against · via Dietary fiber
  • Frailty
    Protects against · via Dietary fiber
  • Stroke
    Reduces risk of · via Dietary fiber
  • Osteoarthritis
    Protects against · via Dietary fiber
  • All-Cause Mortality
    Reduces risk of · via Dietary fiber
  • Insomnia
    Improves · via Dietary fiber
  • Cardiovascular Disease
    Reduces risk of · via Dietary fiber
  • Type 2 diabetes
    Reduces risk of · via Dietary fiber
  • Colorectal cancer
    Reduces risk of · via Dietary fiber
  • Periodontitis
    Improves · via Dietary fiber
  • Colon Cancer
    Reduces risk of · via Dietary fiber
  • Asthma
    Improves · via Dietary fiber
  • Coronary Artery Disease
    Reduces risk of · via Dietary fiber
  • Chronic inflammation (inflammaging)
    Protects against · via Dietary fiber
  • Osteoporosis
    Protects against · via Dietary fiber
  • Obesity
    Protects against · via Dietary fiber
  • Cognitive decline
    Improves · via Avocado
  • Skin Aging
    Protects against · via Avocado
  • Insulin resistance
    Improves · via Nicotinamide Mononucleotide
  • Age-Related NAD+ Decline
    Protects against · via Nicotinamide Mononucleotide
  • Age-Related Macular Degeneration
    Protects against · via Lutein
  • Cataracts
    Reduces risk of · via Lutein
  • Depression
    Protects against · via Extra-Virgin Olive Oil
  • Liver Disease
    Protects against · via Extra-Virgin Olive Oil
  • Alzheimer's disease
    Protects against · via Oleocanthal
  • Rheumatoid arthritis
    Protects against · via Hydroxytyrosol
  • Parkinson's disease
    Protects against · via Oleuropein
  • Dementia
    Protects against · via Oleuropein
  • Neurodegenerative Disease
    Reduces risk of · via Luteolin
  • Age-Related Hearing Loss
    Protects against · via Antioxidants
  • Esophageal Cancer
    Protects against · via Antioxidants

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