Roasted Cauliflower Burrito Bowls
These Roasted Cauliflower Burrito Bowls are loaded with cilantro lime rice, black beans, smoky cauliflower and a chipotle yogurt sauce.
Ingredients
FOR THE CAULIFLOWER
- 1 head cauliflower cut in florets
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp salt & pepper
FOR THE RICE
- 1 cup white rice
- 2 cups broth
- 2 tbsp cilantro chopped
- 1/2 lime juiced
FOR THE BEANS
- 1 15-ounce can black beans drained and rinsed
- 1/2 cup water
- 1/2 tbsp taco seasoning
FOR THE CHIPOTLE SAUCE
- 1 cup plain vegan yogurt or vegan mayo
- 1-2 chipotle peppers in adobo diced, to taste
- 1 tsp adobo sauce from the chipotle can
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 lime juiced
- salt to taste
FOR SERVING
- pickled onions**
- 1 avocado sliced
- lime wedges
- cilantro
Instructions
- Preheat the oven to 425 degrees. Add the cauliflower to a baking sheet and toss with the rest of the cauliflower ingredients. Place in the oven and bake for 25 minutes, flipping halfway.
- Add the rice and broth to a pot. Bring to a boil, then lower heat and simmer until all of the liquid has been absorbed. Before serving, add the cilantro and lime juice to the rice and fluff with a fork.
- Add all of the bean ingredients to a pot. Bring to a boil, then lower the heat. Let some of the water evaporate, then use the back of a wooden spoon to slightly mash the beans. Leave on low heat until ready to serve.
- Combine all of the chipotle sauce ingredients in a bowl and stir to combine. Taste and adjust seasoning as needed. Set aside.
- To assemble, add rice to each bowl and top with beans, cauliflower, chipotle sauce and any other toppings you would like to use.
Video
Notes
Calories: 510kcal, Carbohydrates: 78g, Protein: 16g, Fat: 17g, Saturated Fat: 2g, Sodium: 756mg, Potassium: 1122mg, Fiber: 16g, Sugar: 7g, Iron: 4mg
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