Roasted Cauliflower Burrito Bowls #vegetarian #healthy

Roasted Cauliflower Burrito Bowls #vegetarian #healthy

So there's burritos, and afterward there's burrito bowls, and afterward there's Broiled CAULIFLOWER burrito bowls. What's more, at the present time, in my life, the broiled cauliflower burrito bowl combo is conveying no doubt. For what reason are cooked cauliflower burrito bowls only sort of the best thing ever? Unquestionably half enchantment.

This requires a smidgen of cleaving, as most body-will-feel-great recipes do. I like to begin my cauliflower, get it roastin, and afterward simply make a couple of huge groups of garnishes while the cauli accomplishes its thing: slash pico, pound beans, and cut corn off cobs.

Every individual component can be kept in a little compartment in the cooler, and afterward when it comes time to gather a lunch or supper bowl, you can move at hyperlapse speed to collect the entire lovely artful culmination. It's fundamental, simple, nutritious, and Extremely YUMMY.

Also try our recipe Thai Veggie Quinoa Bowl

Roasted Cauliflower Burrito Bowls #vegetarian #healthy #dinner #plantbased #vegan

Cooked Cauliflower Burrito Bowls! A solid, veggie lover supper that is snappy to put together and amazing for feast prep!

  • 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 tomatoes, chopped
  • half of a small onion, chopped
  • juice of 2 limes + more wedges for serving
  • 1/2 cup chopped fresh cilantro
  • 2 ears of corn, kernels cut off the cob
  • 1 avocado
  • your favorite hot sauce for topping

  1. Rice: Cook the rice according to package directions.
  2. Cauliflower: 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.
  3. Beans: 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.
  4. Pico: Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
  5. The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

Read more our recipe : Peach Lemonade

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