Description
Fresh and flavorful roasted cauliflower burrito bowls loaded with rice, black beans, corn, salsa, avocado, and cilantro for a healthy plant-based meal.
Ingredients
- Roasted Cauliflower:
- 1 large head cauliflower (cut into florets)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Burrito Bowls:
- 2 cups cooked rice
- 1 can black beans (19 oz, drained and rinsed)
- 1/2 cup fresh cilantro (chopped)
- 1 cup corn
- 1 cup diced red onion
- 1 cup salsa
- 1 avocado (diced)
- Fresh lime wedges (for serving)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil and spices until evenly coated.
- Spread on baking sheet and roast 30–40 minutes until browned and tender.
- Cook rice according to package directions while cauliflower roasts.
- Prepare toppings: dice onion, avocado, and gather corn, beans, salsa, and lime.
- Divide rice into bowls.
- Add roasted cauliflower, black beans, corn, onion, and cilantro.
- Top with salsa and avocado.
- Serve with fresh lime wedges.
Notes
- Great for meal prep and lasts up to 4 days in the fridge.
- Avocado is best added fresh before serving.
- Adjust spice level with cayenne pepper.
- Approximate portions: 3/4 cup rice and 1/4 cup toppings per bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roast
- Cuisine: Mexican