My Top Picks Spring Favorites Summer Favorites Meatless

Bowl: Smoky Roasted Cauliflower Burrito with Black Beans & Avocado

Found on Facebook

This dish is amazing, you wouldn't even know there isn't beef or chicken in it.

Ingredients

Roasted Cauliflower

  • 1 large head of cauliflower, cut into florets
  • 1 to 2 Tbls. olive oil
  • 1 t. chili powder
  • 1 t. smoked paprika
  • 1 t. cumin
  • 1/4 t. cayenne pepper

Burrito Bowls

  • 2 c. brown rice (Uncle Ben's)
  • mixed greens
  • 2 c. black beans, drained and rinsed (1 can)
  • 1 c. diced red onion
  • 2 roma tomatoes, diced
  • 1 large avocado, diced or sliced (or 2 small)

Garnishes for Serving

  • fresh lime wedges
  • 1 c. salsa of your choice, divided
  • 1/2 c. packed, finely chopped fresh cilantro, divided

Instructions

Roast Cauliflower: Remove the thick stem and leaves from the head of cauliflower and cut into small-medium florets.

Transfer florets to a large bowl. Drizzle with olive oil and sprinkle with chili powder, smoked paprika, cumin, black pepper, and cayenne pepper. Use your clean hands to mix until the florets are fully coated in the spices.

Transfer to a baking sheet lined with parchment paper (optional) and roast in the preheated 425 degrees oven for 30-40 minutes until tender and browned.

While the cauliflower is roasting, cook rice according to the package instructions. Set aside.

While the rice and cauliflower are cooking, prepare the remaining ingredients (or you can do ahead): Dice the red onion, drain and rinse the black beans, dice tomatoes, prep mixed greens, cut limes, and avocado (if meal prepping, leave the avocado off until serving).

Once the rice is cooked, divide it evenly between 4 bowls.

Top each bowl with mixed greens, roasted cauliflower, black beans, tomatoes, red onion and avocado.

Finish each bowl with a spoonful of salsa in the middle and a sprinkle of cilantro.

Serve with a wedge of fresh lime for an added burst of flavor

NOTE: Makes 4 bowls