Roasted Cauliflower Burrito Bowls

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pinch of yum

Total Time

50 minutes

Prep Time

20 mins

Cook Time

30 mins

Rating

(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

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Preparation

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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.

Chef’s notes

This dish is vegan but can be topped with crema if desired.

Store individual elements in containers for easy meal prep.

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Seasonal Recipes

Skill Level

other

Roasted Cauliflower Burrito Bowls

Ingredients

Preparation

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Step 2

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Step 5

Chef’s notes

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