Empty My Fridge
Roasted Cauliflower Burrito Bowls
Ingredients
- Rice1 cup
- Cauliflower · chopped1 head
- Olive oil1 tbsp
- Taco seasoning1 tbsp
- Black bean · rinsed drained1
- Tomato · chopped2
- Red onion · chopped
- Lime
- Cilantro · chopped½ cups
- Sweet corn2
- Avocado1
- Hot sauce
Instructions
- Cook the rice according to the package directions.
- Heat the oven to 425°F. Toss the cauliflower florets with the olive oil and half of the taco seasoning, then season with salt and pepper. Roast 20–25 minutes, tossing halfway through.
- In a small saucepan, combine the black beans, water and the remaining taco seasoning. Bring to a low simmer, then mash the beans with the back of a spoon until creamy. Keep over medium-low heat so it thickens.
- Toss the tomatoes, onion, lime juice and cilantro together to make pico de gallo. Season with salt.
- Assemble the bowls with rice, the bean mixture, corn, pico de gallo and avocado, then top with the roasted cauliflower. Serve with a lime wedge and hot sauce if desired.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
OnionTomatoRiceRed onionLimeSweet cornAvocadoBlack bean
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