Roasted Cauliflower Burrito Bowls
Cauliflower burrito bowls: enjoy this fresh and satisfying recipe. Roast the cauliflower to perfection for a flavorful, healthy meal.
Ingredients
- 1 cup white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning, divided
- 1 14-ounce can of black beans, rinsed and drained
- 1/2 cup water
- 2 roma tomatoes, chopped
- half of a small red onion, chopped
- juice of 2 limes + more wedges for serving
- 1/2 cup chopped fresh cilantro
Instructions
- Cook the rice according to package directions.
- Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
- Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
- Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
- Assemble your burrito bowls with rice, roasted cauliflower, creamy black beans, and fresh pico de gallo. Serve with extra lime wedges if desired.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.