Recipes and Cooking Burrito Bowls 4.1 (42) 1 Reviews We lightened up this Burrito Bowl recipe by trading carb-heavy white rice for cauliflower rice. You'll barely notice the difference when you pile your Mexican bowl high with colorful, flavorful toppings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 4, 2015 Print Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 23 mins Total Time: 58 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 cup cauliflower florets 3 tablespoon canola oil ½ teaspoon salt 1 pound lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite-size strips 1 tablespoon reduced-sodium taco seasoning mix Nonstick cooking spray 1 medium poblano pepper, cut into thin bite-size strips* 2 cup frozen whole kernel corn, thawed 1 cup canned reduced-sodium black beans, rinsed and drained 1 lime 1 medium avocado, halved, pitted, and peeled 5 cup shredded romaine lettuce 1 cup refrigerated pico de gallo ¼ cup shredded reduced-fat Mexican-style four-cheese blend (1 oz.) Lime wedges and/or chopped fresh cilantro (optional) Directions Preheat oven to 425°F. Place cauliflower in a food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. (If necessary, process cauliflower in batches.) Transfer cauliflower to a foil-lined 15x10-inch baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt; toss to coat. Spread cauliflower in an even layer in the pan. Roast, uncovered, 23 to 25 minutes or until lightly charred, stirring once. Meanwhile, in a bowl toss together pork strips, 2 teaspoons of the taco seasoning, and the remaining 1/4 teaspoon salt. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and poblano pepper in hot skillet 4 to 6 minutes or until pork is just slightly pink, stirring occasionally. Reduce heat to medium-low. Add corn and beans; cook about 2 minutes or until heated. Remove 1/2 teaspoon zest and squeeze 3 tablespoons juice from lime. In a bowl mash together avocado and lime zest. In another bowl whisk together the remaining 2 tablespoons oil, remaining 1 teaspoon taco seasoning, and the lime juice. Divide lettuce among six serving bowls. Top with cauliflower and pork mixture. Spoon avocado mixture into centers of bowls. Top with pico de gallo and cheese. Drizzle with lime juice mixture. If desired, serve with lime wedges and/or cilantro. Print Nutrition Facts (per serving) 334 Calories 15g Fat 31g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 334 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 45mg 15% Sodium 604mg 26% Total Carbohydrate 31g 11% Total Sugars 6g Protein 26g Vitamin C 66.3mg 332% Calcium 141mg 11% Iron 2.4mg 13% Potassium 1025mg 22% Folate, total 135.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.