Roasted Cauliflower Burrito Bowls
Total Time
50 minutes
Prep Time
20 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(57)
Ingredients
4-6 bowls
- 1 cup white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning, divided
- 1 14-ounce can of black beans, rinsed and drained
- 1/2 cup water
- 2 tomatoes, chopped
- half of a small onion, chopped
- juice of 2 limes + more wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears of corn, kernels cut off the cob
- 1 avocado
- your favorite hot sauce for topping
How would you rate this recipe?
Preparation
Step 1
Cook the rice according to package directions.
Step 2
Heat the oven to 425 degrees. Toss the cauliflower florets with olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
Step 3
Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. Continue to thicken over medium low heat.
Step 4
Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
Step 5
Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top with roasted cauliflower and add hot sauce if desired.
Step 6
Save recipe for the next time?
Chef's notes
This dish is vegan but can be topped with crema if desired.
Store individual elements in containers for easy meal prep.
