Description
Roasted Cauliflower Burrito Bowls are a vibrant, plant-based take on classic Tex-Mex assembly meals. This wholesome dish features tender, spice-rubbed cauliflower florets served over a fluffy base of rice, paired with creamy black beans, fresh corn, zesty pico de gallo, and buttery avocado. It is the perfect balance of hearty texture and clean ingredients, coming together in under an hour for a nourishing dinner that leaves you feeling energized and satisfied.
Ingredients
1 cup white or brown rice
1 head cauliflower, chopped into bite-sized florets
1 tablespoon olive oil
1 tablespoon taco seasoning
1 14-ounce can black beans, rinsed and drained
1/2 cup water
2 roma tomatoes, finely chopped
1/2 small red onion, diced
Juice of 2 large limes
1/2 cup fresh cilantro, chopped
2 ears raw corn, kernels removed
1 ripe avocado, sliced
Hot sauce to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil and taco seasoning on a baking sheet, then roast for 20-25 minutes until tender and slightly crisp.
While the cauliflower roasts, cook the rice according to package instructions.
In a small saucepan, combine black beans with the water. Simmer on medium heat, smashing some beans with a fork until desired consistency, then keep warm.
In a small bowl, mix tomatoes, onion, lime juice, and cilantro to make the pico de gallo.
Assemble the bowls by layering the cooked rice, smashed black beans, roasted cauliflower, corn, and pico de gallo.
Top with fresh avocado slices and drizzle with your favorite hot sauce to serve.
Notes
You can prep the pico de gallo and beans in advance to save time. Feel free to add extra greens like shredded romaine or pickled jalapeños for more crunch and heat.