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Cauliflower Rice Enchilada Bowls

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Cauliflower Rice Enchilada Bowls

My January month of health (part of the Year of Intentional Living project) continues! I’ve loved trying out so many new meals that are made with lighter ingredients but still filling. These cauliflower enchilada rice bowls are easy and really delicious. I felt like I was having a big bowl of rice and Mexican toppings but the cauliflower rice is so much healthier.

I buy the cauliflower pre “riced” in bags in the frozen section from Trader Joes, but I’ve seen it at lots of other stores. I’ve seen it refrigerated in produce sections as well. You can also get a head of cauliflower and put the florets in a food processor to make the “rice.” I’ve made cauliflower rice several different ways, but I think it tastes best sauteed with onions, and other veggies if you have them on hand.

To make this bowl, sautee the cauliflower rice with onions and bell peppers, season with garlic and then layer in a bowl with black beans, grilled chicken, queso fresco, green salsa, cilantro, and a drizzle of honey. The honey may sound strange but combined with the green salsa it tastes so good! Just a small amount.

I’ve been making my grilled chicken in large amounts at the start of the week so I have it on hand. To make this chicken grill or pan sear chicken, then season with salt and chili powder. A rotisserie chicken would also work great!

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

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

  • Layer the cauliflower rice and bell pepper mixture in the bottom of a bowl. 
  • Top with black beans and grilled chicken (rotisserie chickens also work great!).
  • Spoon green salsa on top of chicken, then slowly drizzle honey on top.
  • Garnish with the fresh cheese and cilantro. Then enjoy!

If you are trying to eat healthy (or even if you aren’t!), I know you’ll love these bowls! Check out all my clean recipes here and be sure to tag me if you make these Cauliflower Rice Enchilada Bowls at @plumstreetcollective on Instagram.

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