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Cauliflower Rice Bowl

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Flavorful cauliflower rice bowl with sautéed bell peppers. The addition of lentils and black beans make it a vegan and grain-free bowl.
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Servings: 4
Author: Eloïse Jennes


  • 400 g cauliflower florets or frozen riced cauliflower
  • 4 bell peppers
  • 1 can of brown lentils 400g net weight (before draining)
  • 1 small can of black beans 200g net weight (before draining)
  • 1 pinch of salt

For the seasoning

  • 3 tablespoon almond butter
  • 1 tablespoon tamari or gluten free soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon "café de paris" spice blend or 5-spice or Mexican spice blend
  • 3 tablespoon water

Addition toppings (optional)

  • 1 avocado
  • 2 handfuls arugula salad
  • 1 handful of mixed seeds
  • Fresh cilantro


  • Wash the cauliflower and cut it into florets. Weigh about 400g and add it to a blender or food processor. Pulse several times until you get cauliflower rice.
  • Wash the bell peppers and cut them into thin strips.
  • Heat some olive oil in a large pan or skillet. When hot, add the bell peppers. Sauté on medium-high until lightly brown. Then reduce to medium heat and cook until soft. All in all, it should take about 10 minutes.
  • Set the bell peppers aside and add the cauliflower rice to the same pan (don't wash it). Sauté the rice for 5 minutes over medium-high heat (if you're using frozen rice cauliflower, add it to the pan when it is still frozen).
  • Drain and rinse the lentils and black beans. Add them to the pan and wait 2 more minutes.
  • Make the almond butter sauce by mixing the almond butter, tamari, maple syrup, spices and water in a small mixing bowl and add it to the pan. Or add the seasoning of your choice.
  • Serve the cauliflower rice and beans with bell peppers.


*Depending on how salty the canned beans and lentils are, you might not need to add salt. Also if you season the cauliflower rice with the almond butter sauce that already contains tamari, it is unnecessary to add salt.
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