TexMex Veggie & Sausage Burrito Bowl

This protein and veggie-packed cauliflower rice burrito bowl with seasoned eggs and Jalapeño Cheddar Brats is bursting with so much Tex-Mex flavor, you won’t even miss the tortilla.
Servings: 2 burrito bowls


  • 2 links of Teton Waters Ranch Jalapeño Cheddar Brats sliced
  • 1 sweet potato diced
  • 3 eggs
  • 32 oz. riced cauliflower
  • 1-2 Tbsp taco seasoning*
  • 2 Tbsp crumbled feta cheese
  • Avocado oil
  • *Homemade taco seasoning:
  • 2 Tbsp chili powder
  • 1 Tbsp onion powder
  • 1 ½ Tbsp paprika
  • 1 ½ tsp garlic powder
  • 1 ½ tsp cumin
  • 1 ½ tsp oregano
  • ¼ tsp black pepper
  • ½ tsp sea salt


  • Pre-heat a large skillet over medium-high heat on the stove.
  • Add a small amount of avocado oil to the pan to coat the bottom.
  • Add your riced cauliflower and taco seasoning and stir until combined.
  • Let the riced cauliflower sauté for 4-5 minutes until fully heated.
  • Transfer the riced cauliflower to two large serving bowls.
  • In the same pan you just cooked the riced cauliflower, add your diced sweet potato.
  • Let it sauté in a small amount of avocado oil for 10 minutes, stirring occasionally.
  • Add the sliced sausage. Sauté for 4-5 more minutes.
  • Transfer the sweet potatoes and sausage to the bowl with the riced cauliflower.
  • Add the eggs to the large skillet and cook as desired (scrambled or fried).
  • Add the eggs to your bowls, and top with crumbled feta cheese. Enjoy!


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