Vegan Chipotle Cauliflower Rice Bowl

Chipotle-inspired, gluten free, dairy free, vegan, and low carb, this cauliflower rice bowl is everything filling, fantastic, and flavorful! You’re welcome!

This Mexican dish will satisfy all dietary needs! Get creative and add your favorite vegetables to the mix. I used cauliflower rice, but you can use regular rice if desired. I have included the recipe for homemade sweet potato chips at the end of this! You can always use store bought sweet potato chips, or corn tortillas to keep it fast, gluten-free, and equally nutritious. 


Vegan Chipotle Cauliflower Rice Bowl

Prep Time
Total Time


  • 2 cups cauliflower rice (or 2 cauliflower heads pulsed in a food processor)
  • 1/3 cup peppers
  • 1/3 cup mushrooms
  • 1/3 cup tomatoes
  • 1/3 cup carrots
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 1 avocado (or 1 cup of guacamole)
  • 1 lemon (for freshly squeezed juice)
  • Garlic powder
  • Cayenne powder


  • Gluten-free corn tortilla chips
  • Sweet potato chips


  1. If you are making your own riced cauliflower: add cauliflower florets to a food processor. Pulse until you have reached a consistency similar to rice.
  2. Heat olive oil in a pan, then once heated, add the cauliflower and onion.
  3. Once the cauliflower is tender, stir in the peppers, mushrooms, tomatoes, and carrots. Sprinkle in cayenne and garlic powder, and cook for another minute on low heat.
  4. Once finished cooking, place into a bowl. Squeeze fresh lemon juice, then add sliced avocado and salsa to your liking.

If you are making your own sweet potato chips:

  1. Preheat oven to 400F.
  2. Slice sweet potatoes into ½ inch “chips.”
  3. Rub the sweet potatoes with olive oil and spread evenly throughout the pan.
  4. Roast for 20 minutes on one side, then flip sides for another 20 minutes.
  5. Remove, and let cool, then enjoy!


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