Empty My Fridge
Roasted Cauliflower Burrito Bowls
Ingredientes
- Rice1 xícara
- Cauliflower · chopped1 cabeça
- Olive oil1 colher de sopa
- Taco seasoning1 colher de sopa
- Black bean · rinsed drained1
- Tomate · chopped2
- Red onion · chopped
- Lime
- Cilantro · chopped½ xícara
- Sweet corn2
- Avocado1
- Hot sauce
Modo de preparo
- 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.
Resumido do vídeo de Pinch of Yum. Assista para ver os detalhes.
Mais receitas com
CebolaTomateArrozCebola roxaLimãoMilhoAbacateCouve-flor
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.