If you’ve got 20 minutes and a serious burrito bowl craving, this one’s for you. These Cauliflower Rice Burrito Bowls are loaded with flavor, fiber, and signature Trader Joe’s ingredients. Everything comes together in one pan, and it’s 100% plant-based and perfect for weeknights when cooking sounds like a chore but eating healthy is non-negotiable.
Check out Roasted Miso Cauliflower and Vegan Cauliflower Corn Chowder for more cauliflower recipes.
If you love a quick TJ’s shortcut as much as I do, be sure to check out my other under-20-minute meals using Trader Joe’s ingredients, like the 15-Minute Trader Joe’s Falafel Naan Wrap or the Trader Joe’s Ravioli Pasta Salad — proof that fast can still be fabulous.
This bowl checks all those boxes and more. It's a low-effort, high-reward meal or side dish that's quick, wholesome, affordable, and actually filling, thanks to the beans, veggies, and cauliflower rice party happening in one pan.
Whether you’re meal-prepping or just trying to make a quick dinner or side dish without turning your kitchen into a disaster zone, this is one of those throw-it-together meals that still feels intentional.
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Why You'll Love This Recipe
- One pan, zero stress – Everything cooks in a single skillet, which means fewer dishes and more time to vibe.
- Trader Joe’s Ingredients – Uses all easy-to-find TJ’s staples you probably already have in your freezer.
- Fast but filling – Ready in under 20 minutes and satisfying.
- Customizable – Add your favorite toppings and make it your own. Guac, salsa, chips? Yes, yes, and yes.
- Naturally vegan + gluten-free – No swaps needed. Just pure, plant-based goodness.
- Lower carb than your average burrito bowl, but still full of fiber-rich, plant-powered carbs from beans and corn for that satisfying bite.
Ingredients
All of these ingredients can be found at Trader Joe's.
Cauliflower Rice: When I remember, I like to toss the frozen cauliflower rice in the fridge the night before. It saves me the hassle of battling a frozen veggie ice block in the pan and helps it cook faster than the recipe calls for.
Garlic Cubes: If you’ve never used garlic cubes before, welcome to Easy Street. These little frozen flavor bombs are a lazy or tired cook’s dream. Just pop one in the pan and boom: instant garlicky goodness. You’ll find them in the frozen section at Trader Joe’s, right next to their equally fabulous ginger cubes that I use often when making Vegan Carrot and Ginger Soup.
Shredded Lettuce: I usually grab a bag of lettuce and give it a quick chop, or I make it even easier by using the pre-chopped cabbage mix from Trader Joe’s.
Onions: Chopping onions takes a minute, but TJ's sells bags of frozen chopped onions. Use about a cup.
See the recipe card for quantities and a full list of ingredients.
Variations
- Add more veggies: Sauté zucchini or mushrooms along with the onions and peppers to bulk it up and sneak in more veggies.
- Add diced jalapeños, a pinch of cayenne, or a splash of hot sauce to make it spicier.
- Swap the beans: Use pinto or kidney beans for a flavor twist.
- Top it taco-style: Add crushed tortilla chips, dairy-free sour cream, or vegan cheese shreds.
- Protein boost: Crumble in Trader Joe’s Soy Chorizo or your favorite plant-based protein to make it even heartier.
How To Make Cauliflower Rice Burrito Bowls
A little photo walkthrough for ya! Head to the recipe card below for all the specifics.
Step 1: Sauté the aromatics - Heat oil in a large skillet over medium. Add onion, red pepper, and garlic cubes. Cook 3–4 minutes until soft and fragrant.
Step 2: Add the corn - Stir in frozen corn and cook 3–4 minutes more, until lightly browned.
Step 3: Break down the cauliflower rice - Add frozen cauliflower rice. Cook 6–8 minutes, breaking up clumps and letting excess moisture cook off.
Step 4: Season it up - Add Chili Lime Seasoning, cumin, and salt. Stir well and adjust seasoning to taste.
Step 5: Add the beans - Stir in drained beans. Cook 2–3 minutes until warmed through.
Step 6: Finishing Touches - Add the herbs and lime juice.
Step 7: Combine and heat through - Mix until combined.
Step 8: Serve - Spoon into bowls and top with shredded lettuce, guac, and your favorite toppings.
Top Tips
- Defrost: If you remember, toss the cauliflower rice in the fridge the night before — it saves time and prevents battling a frozen veggie ice brick.
- If defrosting in the pan, use a lid to speed up the process.
- Use garlic cubes! They’re frozen flavor magic without the chopping. It's a great kitchen hack.
- Season generously: Trader Joe’s Chili Lime seasoning brings the flavor, but taste and adjust — a little extra salt or lime can make it sing.
- Don’t rush the cauliflower: Give it time to cook off the moisture. Soggy burrito bowls are a crime.
- One-pan = less stress: Use a large skillet so everything has room to mingle and caramelize, not steam in a sad little pile.
Serving Suggestions
- Serve as-is for a filling, one-pan meal. To make it extra fresh, add guac, shredded lettuce, and salsa on top.
- Spoon it into a tortilla for a quick burrito or wrap. Bonus points if you crisp it up in a pan.
- Load it into lettuce cups or halved bell peppers for a lighter, handheld version.
- Use it as a dip for chips - my kid's favorite or as a side dish to Smoked Tofu or Grilled Chimichurri Tofu.
- Portion into containers for easy grab-and-go lunches all week long. It reheats like a dream.
Cauliflower Burrito Bowl FAQS
Yes! Just cook it a few minutes less since it won’t need to thaw. If it dries out too quickly, you may also want to add a splash of water or veggie broth.
A mix of chili powder, lime zest, a pinch of salt, and a little paprika works great as a DIY version.
Yep! This recipe stores well in the fridge for up to 3 days. Just reheat in a skillet or microwave and top fresh when serving.
Yes! You can find similar ingredients at most grocery stores — just grab frozen cauliflower rice, canned beans, corn, garlic, and a chili-lime–style seasoning. I use Trader Joe’s because their staples are affordable, tasty, and make quick meals a breeze. But feel free to swap in whatever you’ve got — this recipe’s super flexible.
Don’t leave me hanging — tell me how it went in the comments below! Was it love at first bite, surprisingly edible, or a full-blown kitchen disaster? I want the good, the burnt, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cauliflower Rice Burrito Bowls
Ingredients
- 1 tablespoon olive oil or avocado oil
- ½ yellow onion diced; ~1 cup
- ½ red bell pepper diced; ~ ¾ cup
- 2 cubes Trader Joe’s frozen garlic cubes or 2 teaspoons of minced garlic
- 1 cup Trader Joe’s frozen roasted corn
- 12 ounces Trader Joe’s frozen riced cauliflower
- 4 teaspoons Trader Joe’s Chili Lime Seasoning
- 1 teaspoon ground cumin
- 14 ounce can Trader Joe’s black beans drained and rinsed; sub with kidney beans
- ½ teaspoon salt to taste (optional — the seasoning blend has salt, but adjust to your liking)
- juice of ½ lime
- ¼ cup cilantro or parsley
Garnish
- Trader Joe’s guacamole
- Shredded lettuce
- Optional toppings: salsa sliced avocado, jalapeños, hot sauce, crushed tortilla chips
Instructions
- Sauté the aromatics: Heat oil in a large skillet over medium heat. Add diced onion,red bell pepper, and garlic cubes. Cook for 3–4 minutes, until softened and fragrant.
- Add the corn: Stir in the frozen roasted corn and cook for another 3–4 minutes until it begins to brown slightly and smell delicious.
- Break down the cauliflower rice: Add the full bag of frozen cauliflower rice. It’ll take a few minutes to break down if adding it frozen. keep stirring occasionally and use a wooden spoon to gently press and separate any big frozen clumps. Cover with a lid to speed up the process. Cook for about 6–8 minutes, until it’s fully thawed and most of the moisture has evaporated.
- Season it up: Sprinkle in the Chili Lime Seasoning, cumin, and salt. Stir to coat everything evenly. Taste and adjust with extra salt if needed — the seasoning mix contains some salt, but it’s okay to bump it up if your taste buds say so.
- Add the beans: Stir in the drained and rinsed beans. Cook for another 2–3 minutes to warm through. Squeeze in the lime juice and cilantro or parsley and stir again to bring it all together.
- Serve: Spoon into bowls and top with shredded lettuce, a big dollop of guacamole, and any extras your burrito-loving heart desires.
Regi Pearce says
This one’s been on repeat at our house — it’s so easy, super satisfying, and comes together in one pan (aka less mess, more couch time). Kid's really enjoy with the guac and chips for dipping. Let me know if you try it or put your own spin on it!