Low-Calorie Burrito Bowl

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By now, it’s a pretty well-known fact that the monster rice and bean-stuffed burritos, popular at Mexican fast food restaurants, are no diet gem. The tortilla alone often clocks in around 300 calories and 10 grams of fat!

So you’d be getting a light option by foregoing the wrap and ordering a burrito bowl, right?

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Not so fast.

A fully-loaded vegetarian bowl at Chipotle, while very tasty, packs in 760 calories, 39 grams of fat and more than 1,430 milligrams of sodium (inching very close to your recommended daily limit of 1,500).

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Luckily, my delicious recipe makeover has almost 1/10 the sodium and 1/4 of the calories. Including the queso.

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And if you’re counting, this entire dish has fewer carbs than that burrito tortilla you ditched for the bowl.

Burrito-Bowl

Low-Calorie Burrito Bowl

  • 2 1/2 cups cauliflower florets
  • 1 tablespoon low-sodium vegetable broth
  • 1/4 teaspoon garlic powder, divided
  • 1 teaspoon minced cilantro
  • 1/4 cup butternut squash, diced
  • 1/2 cup portobello mushroom, chopped
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/4 cup bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 1 roma tomato, chopped
  • 1/4 jalapeno pepper, finely chopped
  • 1/4 cup Nacho Mom’s Fire Roasted Queso (or a DIY version like this one from Hidden Fruits and Veggies)
  • Optional additions: Black beans, corn, shredded chicken, beef, pork, green onions, salsa, shredded cheese, guacamole, baked tortilla chips
  1. Pulse cauliflower in food processor until the consistency of rice (be careful not to over process and puree).
  2. Drizzle broth in a large saute pan over medium heat and add in “riced” cauliflower. Mix in 1/8 teaspoon garlic powder and stir to combine. Warm for 10 minutes, stirring three to four times. Remove from burner and stir in cilantro.
  3. In a separate saute pan, combine squash, mushrooms and remaining spices. Stir and cook until squash is fork tender, or for about 15 minutes.
  4. Fill a large bowl first with “rice,” then squash and mushrooms and topping with the remaining fresh vegetables.
  5. Warm queso for 30 seconds in the microwave and pour on top.

Nutrition information: 170 calories, 1.5 g fat, 156 mg sodium, 36 g carbohydrates, 12 g fiber, 7 g sugar, 10 g protein, 95% vitamin A, 251% vitamin C

 

Wouldn’t it be fun to multiply this recipe, lay out each ingredient in separate bowls and allow guests or family members to create their own dinner masterpieces?

The cauliflower rice and Nacho Mom’s queso are both. so. good. Expect to see them each make return appearances in future recipes—they’re now mainstays in my refrigerator!

What restaurant order were you shocked to find out was way less nutritious than you expected?

Those darn salads seem so innocent…

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