Roasted Cauliflower Burrito Bowls
Ingredients
- 1 cup 1 cup white or brown rice
- 1 cauliflower head of , chopped into florets
- 1 tablespoon 1 tablespoon olive oil
- 1 tablespoon 1 tablespoon taco seasoning , divided
- 1 black beans 14-ounce can of , rinsed and drained
- 1/2 cup 1/2 cup water
- 2 tomatoes , chopped
- half of a onion small , chopped
- 2 limes juice of + more wedges for serving
- 1/2 cup 1/2 cup cilantro chopped fresh
- 2 corn ears of , kernels cut off the cob
- 1 avocado
- hot sauce your favorite for topping
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Instructions
- Rice: Cook the rice according to package directions.
- Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
- Beans: 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. It should continue to thicken as it stays over medium low heat.
- Pico: Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
- The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!
Source
Original recipe: View Original