The Millennial Chef

Mexican Cauliflower Rice Bowl


Extra virgin olive oil

2 bell peppers, diced small

1 shallot, diced small

1 jalapeno, diced small

2 cloves of garlic, minced

Chili powder




2 10 oz packages of riced cauliflower

1 8 oz can of diced tomatoes or 1 cup of fresh cherry tomatoes

1 rotisserie chicken- white meat removed and chopped small

1 15 oz can of corn, drained

1 15 oz can of your favorite beans, drained (I like pinto in this)

1-2 limes

Cilantro or parsley- about 2 tablespoons

Salt and pepper, to taste


Crema: 1 cup of Greek yogurt + 1 tablespoon lime juice + pinch of salt, pepper, garlic powder

Hot sauce

2 avocados, diced

Serving Size: 4


  1. Start by taking out a saute pan and adding in 1 tablespoon of olive oil. Bring it to a medium heat and then add the bell peppers, shallot, and jalapeno. Season with 1 teaspoon of salt, pepper, chili powder, cumin, and paprika. Then add a pinch of cayenne. Cook for about 5-6 minutes, and then add your garlic and cook for another minute. Next, add your cauliflower rice and cook until it's softened, about 5 minutes. Taste for seasonings here and adjust accordingly.
  2. Once your base is seasoned nicely and cooked to your liking, add in the canned or fresh tomatoes, diced chicken, corn, beans, and 1 tablespoon of cilantro or parsley. Combine and warm through in the pan for 3-4 minutes. I like to add a bit more chili powder, cumin and paprika here, but that's optional.
  3. To serve, add the cauliflower mixture to individual bowls and then top with your crema, hot sauce, diced avocado and more fresh cilantro or parsley. Finish with squeeze of lime juice and enjoy!

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