Cauliflower Rice Bowl

  • Yield : 2 bowls
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

The cauliflower rice is awesome on its own but an edible bowl gives it a nice boost. This avocado bowl provides a hearty serving of healthy fat…and means less dishes when you’re done.

Hope you enjoy!


  • 1.5 cups cauliflower
  • 1 t olive oil
  • 3/4 cup chickpeas
  • 1 avocado
  • 1/4 t cayenne
  • 1/4 t garlic powder
  • Salt and pepper to taste
  • Salsa/hot sauce/nutritional yeast (for topping)


Step 1

1. Preheat the oven to 400. Then, blend cauliflower in a food processor until it forms a rice.

Step 2

2. Over medium heat, cook cauliflower with olive oil until warm (3-4min). Add in spices (I used salt and pepper, garlic powder and cayenne but you can mix it up)

Step 3

3. Add chickpeas to rice and cook for an additional 5+ minutes. While this is cooking, take your avocado, cut it in half lengthwise, remove the pit and scoop out a thin layer of the meat. This can be saved to be used as a topping for your cauli-rice mix or omitted completely. Lightly salt and pepper the avocado remains.

Step 4

4. Once the rice is done, remove from heat, scoop rice into each half of the avocado, and place both filled halves in the oven on a baking sheet for 7-9 minutes.

Step 5

5. Remove from oven and let slightly cool, and proceed to top with hot sauce, salsa, and/or nutritional yeast.

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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