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Roasted Cauliflower Burrito Bowl with toppings.

Roasted Cauliflower Burrito Bowls


  • Author: Lindsay
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4-6 bowls 1x

Description

Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.


Ingredients

Scale
  • 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

Instructions

  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!
  • Category: Dinner
  • Cuisine: Mexican

Keywords: burrito bowl, vegan burrito bowl, cauliflower recipe, cauliflower bowl