Mexican Cauli-Rice Bowl Recipe

This Mexican Cauliflower Rice Bowl recipe is bursting with flavor- cajun spice, garlic, and a splash of lime, packed with veggies and protein, this will quickly become a go-to dinner favorite. This easy-to-make recipe and full shopping list are included below.

Nutrition Facts

(Per serving. Nutrition facts will vary with ingredient substitutions)

Serving Size5 servings
Total Fat15 g
Sodium385 mg
Total Carbohydrate36 g
Protein36 g


  • 2 packages finely chopped cauliflower (or 2 packages frozen cauliflower rice)
  • 2 teaspoons garlic powder (add more to taste, if desired)
  • 1/8 teaspoon cayenne pepper (add more to taste, if desired)
  • Salt-free Cajun spice (add into taste, if desired)
  • Juice of 1 lime
  • 1.25 pounds lean ground beef or ground turkey breast
  • 1 14oz can no salt added black beans, strained and rinsed (can use low sodium option, less than 150mg sodium per serving)
  • 3 packages pre-cut fajita veggie mix (peppers and onion sliced)
    • If not available, 2 green bell peppers and 1 red bell pepper thinly-sliced and one large red onion thinly sliced
  • 1 small package frozen corn, thawed
  • 2 medium avocados
  • Salsa of choice (choose desired level of spiciness to add flavor)


  • Grill pan or grill, if desired – you can easily use a skillet if you don’t have a grill or grill pan
  • 2 medium frying or skillet pans
  • Strainer
  • Large wooden spoon
  • Microwave safe bowl
  • 5 containers


  1. If grilling or using a stove-top grill pan, heat grill and grill the peppers, onion, and corn.  If sautéing, heat pan to medium high and sauté veggies until soft.  Set aside to cool.
  2. If not grilling the corn, heat in a microwave safe bowl for 2-3 min and then set aside to cool.
  3. Heat cauliflower bits in a saucepan over medium heat.
  4. Add garlic powder, cayenne pepper, salt-free Cajun spice (optional), lime juice
  5. Cook until just soft and fragrant.
  6. While ‘rice’ (cauliflower bits) is cooking, place a medium pan over medium-high heat to cook ground beef. Break up into small pieces and cook until cooked through completely.
  7. When cauliflower rice and meat are done cooking, cool completely.
  8. Set out 5 containers.
  9. Divide the cauliflower into the containers.  Layer the beans, corn, veggies, and meat.
  10. Heat bowl for 2 minutes, or until heated through.
  11. Then, add avocado and salsa to each portion. Stores in fridge for 5 days.

Grocery List:


  • 2 – 15oz packages (cauliflower bits / finely chopped cauliflower) OR 2 packages frozen cauliflower rice
  • 1 lime
  • 3 packages pre-cut fajita veggie mix (peppers and onion sliced) OR
    • 2 green bell peppers, 1 red bell pepper, and 1 large red onion
  • 2 medium avocados


  • 25lbs of 95% lean ground beef OR ground turkey breast

From the Aisles:

  • 1 – 14oz can no salt added black bean (can use low sodium option with less than 150mg sodium per serving)
  • 1 – 16 ounce package frozen corn
  • 1 container low sodium salsa (Mark’s brand is a great choice)
    • “Low sodium” means under 150mg sodium per 2-tablespoon serving

From Bulk:

  • 2 teaspoons garlic powder
  • 1/8 teaspoon cayenne pepper – this can be increased if you like a kick to your food

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