Roasted Cauliflower Burrito Bowls Recipes

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ROASTED CAULIFLOWER BURRITO BOWLS



Roasted Cauliflower Burrito Bowls image

Nothing fancy to see here - just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.

Provided by Lindsay

Categories     Dinner

Time 50m

Number Of Ingredients 13

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

Steps:

  • Rice: Cook the rice according to package directions.
  • 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.
  • 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.
  • Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
  • 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!

Nutrition Facts : Calories 346 calories, Sugar 11.1 g, Sodium 742.2 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 14.7 g, Protein 13 g, Cholesterol 0 mg

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