Roasted Cauliflower Burrito Bowls

De Pinch of Yum · 45 min

Ingredientes

Preparación

1. Cook the rice according to the package directions.
2. 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.
3. 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.
4. Toss the tomatoes, onion, lime juice and cilantro together to make pico de gallo. Season with salt.
5. 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.

Resumido del vídeo de Pinch of Yum. Míralo para los detalles.

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CebollaTomateArrozCebolla moradaLimaMaíz dulceAguacateColiflor