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Roasted Cauliflower Burrito Bowls

Roasted Cauliflower Burrito Bowls this a wholesome, tasty, vegan burrito bowl combo comprising hot roasted cauliflower, creamy refried black beans, pico de gallo, corn, avocado, lime drench and rice. Very tasty and of course this recipe is very good for you.
Course Dinner
Cuisine Mexican
Keyword Cauliflower Burrito Bowls, Roasted Cauliflower, Roasted Cauliflower Burrito Bowls
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 465kcal
Author Jessica

Ingredients

  • 1 head of cauliflower chopped into florets
  • 1 cup white or brown rice
  • 1 tbsp taco seasoning divided
  • 1 14 oz can of black beans rinsed and drained
  • 2 tomatoes chopped
  • 1 avocado
  • 2 ears of corn kernels cut off the cob
  • ½ cup chopped fresh cilantro
  • half of a small onion chopped
  • 1 tbsp olive oil
  • juice of 2 limes or more wedges for serving
  • hot sauce for topping
  • ½ cup water

Instructions

For the Rice

  • Cook the rice according to package instructions.

For the Cauliflower

  • Heat the oven to 425°F. Then toss the cauliflower-florets using the olive-oil and half the taco-seasoning.
  • Sprinkle with pepper and salt and then roast for 20-25minutes, pitching halfway through to avoid burning.

For the Beans

  • Combine the black-beans, remaining taco seasoning and water in a small-saucepan.
  • Bring to a low-simmer. Mash the black-beans with the back of a spoon till the mixture starts to have creamy.

For the Pico

  • Pour the tomatoes, cilantro, onion and limes together to create a pico-de-gallo. Then season with salt.

Assemble

  • Take a big-bowl with rice, corn, refried beans, avocado, lime wedge and pico de gallo.
  • Top the bowl along with your roasted-cauliflower & put in your hot sauce if desired. Serve and enjoy!