These burrito bowls are both vegan and gluten-free and packed with spices and fresh herbs. They’re delicious, hearty, colorful, and not that hard to make! I won’t lie to you and say they’re super easy, but I will say they are worth the effort and very 'Instagrammable'.

Protein-Packed Burrito Bowls [Vegan, Gluten-Free]







For the Cilantro Cauliflower Rice:

  • 3 cups riced cauliflower
  • 1/2 cup packed cilantro
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt

For the Turmeric Tofu:

  • 7 -ounces firm tofu, cubed (half a block)
  • 2 teaspoon cayenne powder
  • 3 teaspoon turmeric powder
  • 2 teaspoon cumin powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon avocado oil

For the Black Beans: 

  • 8-ounces dried black beans (half a Goya bag), soaked overnight or boiled and then soaked for 3 hours
  • 2 bay leaves
  • 1 cup vegetable broth
  • 1 small green chili, chopped
  • Very small pinch saffron threads (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt

For the Raw Toppings:

  • 1 cup sweet corn
  • 3 radishes, sliced
  • 1 cup mini heirloom tomatoes, halved
  • 1/2 cup picked red onions


  1. Over very low heat, in a nonstick skillet, cook cauliflower rice, stirring occasionally every 5 minutes. After about 5-7 minutes, add cilantro, lemon juice, and salt and mix well to combine. Continue to cook over low heat for another 5-7 minutes, making sure cauli rice isn't sticking to the pan.
  2. Meanwhile, preheat oven to 450ºF and line a baking sheet with a silicone mat or parchment paper.
  3. Toss all tofu ingredients together and transfer to prepared sheet. Bake in preheated oven for 20-25 minutes, until tofu is golden brown and spices are cooked. Cool on wire rack.
  4. In a large pot, combine soaked black beans, broth, bay leaves, chopped chile, and saffron. Simmer over low-medium heat for 20 minutes, until liquid is mostly absorbed. Add salt and pepper to taste.
  5. To assemble, spoon cauli rice into a bowl, top with beans and tofu, and then raw toppings.

Nutritional Information

Per Serving: Calories: 274 | Carbs: 26 g | Fat: 14 g | Protein: 27 g | Sodium: 33 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.