In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red bell pepper and onion. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Sprinkle in the smoked paprika, salt, and pepper, stirring to combine.
Once the vegetables are cooked, add the drained black beans and corn to the skillet. Stir in the ground cumin and ground coriander, mixing everything well. Cook for another 3-4 minutes until heated through.
While the veggies are cooking, steam the cauliflower rice in a steamer or microwave according to package instructions until tender. This usually takes about 3-5 minutes. Once done, fluff it with a fork.
In each serving bowl, start by adding a generous scoop of the steamed cauliflower rice. Top it with the sautéed vegetable mixture, followed by a scoop of salsa.
Finish off your bowl with sliced avocado, fresh cilantro, and a squeeze of lime juice. If you like a bit of heat, add sliced jalapeño on top.
Serve your burrito bowls with extra lime wedges on the side for a zesty kick. Enjoy this vibrant and satisfying meal with family or friends!
