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Cauliflower Rice Enchilada Bowls

These bowls are healthy and delicious! This recipe is for 1 enchilada bowl, but increase as needed for more people.

Servings 1
Author Shannon Lyon | Plum Street


  • 1 1/2 c cauliflower "rice" buy pre-riced or food process florets into small pieces
  • 1/2 c water
  • 1/2 bell pepper, diced any color
  • 1/4 white or yellow onion, diced
  • 1/2 c black beans, drained
  • 1 c grilled or pan seared chicken seasoned with salt and chili powder
  • 2 tbsp green salsa
  • 1 tsp honey
  • 2 tbsp queso fresco, or other crumbling cheese
  • fresh cilantro
  • cooking spray


Cauliflower Rice + Veggies

  1. Heat saucepan. Spray a saucepan lightly with cooking spray oil. Warm to medium high heat and place diced onions in pan.

  2. Add water to pan and quickly cover with lid. Let onions cook in water until soft. This helps you to get soft onions without extra oil.

  3. Once onions are soft, add in diced bell peppers and cauliflower rice. Cover and let heat for 5-6 minutes until cooked through.

Creating Bowls

  1. Layer the cauliflower rice and bell pepper mixture in the bottom of a bowl. 

  2. Top with black beans and grilled chicken (rotisserie chickens also work great!).

  3. Spoon green salsa on top of chicken, then slowly drizzle honey on top.

  4. Garnish with the fresh cheese and cilantro. Then enjoy!