Name: Roasted Cauliflower Burrito Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 cups cauliflower florets, fresh or frozen; 1 tsp avocado oil; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; Sea salt & black pepper; 1 Roma tomato or ½ cup cherry tomatoes, diced; ¼ red onion, diced; ¼ cup fresh cilantro, chopped; 1 tbsp fresh lime juice; ¼ cup raw tahini; 2 tbsp hot sauce, plus more to taste; 1 tbsp fresh lime juice; Sea salt & black pepper, to taste; Spring water, to thin; Fresh greens of choice; 1 (15-oz) can black beans, warmed; Avocado(s); Fresh cilantro

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Last Updated on July 7, 2025 by Christin Gillespie

Created with healthy vegan ingredients & packed with flavor, this Roasted Cauliflower Burrito Bowl recipe is a must-make! It includes spiced cauliflower florets, protein-rich black beans, fresh greens, homemade pico de gallo, creamy avocado, & a spicy tahini dressing. Enjoy this easy-to-make plant-based bowl on a busy weeknight, or save it for meal prep!

Roasted Cauliflower Burrito Bowl with black beans, fresh greens, pico de gallo, avocado, spicy tahini dressing, cilantro, and a lime with a fork in it sitting on a white marble counter.

A burrito bowl for dinner is never a bad idea, as they’re a deconstructed, healthy version of the tortilla-filled classic.

While cauliflower rice is a go-to for the base of most bowls, the swap of cauliflower florets is definitely tasty.

Coated in seasonings & baked to perfection, cauliflower florets get paired with warm black beans, fresh greens, homemade pico de gallo, creamy avocado, & drizzled with an iconic spicy tahini dressing.

Needless to say, this Roasted Cauliflower Burrito Bowl recipe will definitely kick up your evening!

Why You’ll Love This Vegan Burrito Bowl Recipe

Full of Mexican Spice: From the roasted cauliflower florets & the spicy tahini dressing, each bite is packed with flavor!
Quick & Easy: The best plant-based weeknight meal, as it’s ready in about 30 minutes
Perfect for Meal Prep: This Roasted Cauliflower Burrito Bowl stores well in the fridge, making it a great vegan recipe to meal prep for healthy dinners throughout the week.

Vegan Roasted Cauliflower Burrito Bowl with black beans, fresh greens, pico de gallo, avocado, spicy tahini dressing, cilantro, and a lime with a fork in it sitting on a white marble counter.

Ingredients

Organic Cauliflower Florets: Fresh or frozen will do, as it gets coated with seasonings & baked to perfection.
Organic Black Beans: Full of healthy fats & plant-based protein.
Organic Avocado: Slice it, dice it, or mash it up into guacamole!
Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
Organic Greens: Any greens work great. Baby spinach, baby red & green chard, kale, or a combination.
Organic Spicy Tahini Dressing: This tahini dressing complements this plant-based bowl perfectly. Don’t leave it out!
Organic Seasonings: Chili powder, ground cumin, smoked paprika, garlic powder, sea salt & black pepper are used.
Organic Avocado Oil: Avocado oil is my go-to oil because it’s neutral in flavor & can be used to cook at high-heat temperatures.

How to Make

Roasted Cauliflower. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the cauliflower florets with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
Pico de Gallo. Mix together the pico ingredients until well combined.
Spicy Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a tablespoon at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. To serve, divide the greens, warm black beans, cauliflower florets, pico de gallo, & avocado between bowls. Drizzle with the spicy tahini dressing & garnish with fresh cilantro. Enjoy!

Tips for Making this Vegan Burrito Bowl Perfectly

Organic Beans: Black or pinto beans work for this bowl.
Organic Cauliflower: Fresh or frozen, both will do.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for?! It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating

As mentioned above, this Roasted Cauliflower Burrito Bowl is the perfect healthy vegan recipe for leftovers & meal prep!

Storing. Transfer burrito bowl ingredients to an airtight glass container & refrigerate for up to 4 days. I don’t recommend slicing the avocado until it’s ready to be enjoyed.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cauliflower florets & beans to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining bowl ingredients.

Roasted Cauliflower Burrito Bowl Recipe with black beans, fresh greens, pico de gallo, avocado, spicy tahini dressing, cilantro, and a lime with a fork in it sitting on a white marble counter.

More Healthy Mexican Bowl Recipes You’ll Love

If you make this Roasted Cauliflower Burrito Bowl recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Cauliflower Burrito Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

ROASTED CAULIFLOWER

4 cups cauliflower florets, fresh or frozen
1 tsp avocado oil
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
Sea salt & black pepper

PICO DE GALLO

1 Roma tomato or ½ cup cherry tomatoes, diced
¼ red onion, diced
¼ cup fresh cilantro, chopped
1 tbsp fresh lime juice

SPICY TAHINI DRESSING

¼ cup raw tahini
2 tbsp hot sauce, plus more to taste
1 tbsp fresh lime juice
Sea salt & black pepper, to taste
Spring water, to thin

BOWL

Fresh greens of choice
1 (15-oz) can black beans, warmed
Avocado(s)
Fresh cilantro

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Instructions

Roasted Cauliflower. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the cauliflower florets with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
Pico de Gallo. Mix together the pico ingredients until well combined.
Spicy Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a tablespoon at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. To serve, divide the greens, warm black beans, cauliflower florets, pico de gallo, & avocado between bowls. Drizzle with the spicy tahini dressing & garnish with fresh cilantro. Enjoy!

Notes

Organic Beans: Black or pinto beans work for this bowl.

Organic Cauliflower: Fresh or frozen, both will do.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for?! It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating: Transfer burrito bowl ingredients to an airtight glass container & refrigerate for up to 4 days. I don’t recommend slicing the avocado until it’s ready to be enjoyed. To reheat, preheat the oven to 350 degrees F. Transfer the cauliflower florets & beans to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining bowl ingredients.