Roasted Cauliflower Burrito Bowls
Ingredients
The base
-
1
cup
white or brown rice
-
1
head
cauliflower, chopped into florets
-
1
tablespoon
olive oil
-
1
tablespoon
taco seasoning, divided
-
1
14-ounce can
black beans, rinsed and drained
-
½
cup
water
The toppings
-
2
tomatoes
chopped
-
½
small
onion, chopped
-
2
limes
juiced + more wedges for serving
-
½
cup
chopped fresh cilantro
-
2
ears
corn, kernels cut off the cob
-
1
avocado
-
to taste
your favorite hot sauce for topping
Instructions
- Cook the rice according to package directions.
- Preheat the oven to 425 degrees. Toss the cauliflower florets with olive oil and half of the taco seasoning. Season with salt and pepper, then roast for 20-25 minutes, tossing halfway through.
- In a small saucepan, combine black beans, water, and remaining taco seasoning. Simmer and mash the beans until creamy.
- Mix tomatoes, onion, lime juice, and cilantro to create pico de gallo. Season with salt.
- Assemble the bowls with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top with roasted cauliflower and hot sauce.
Nutrition Facts (estimated)
Servings
4-6 bowls
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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