roasted cauliflower burrito bowls

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.

roasted cauliflower burrito bowls

INGREDIENTS
  1. 1 cup white or brown rice
  2. 1 head of cauliflower, chopped into florets
  3. 1 tablespoon olive oil
  4. 1 tablespoon taco seasoning, divided
  5. 1 14-ounce can of black beans, rinsed and drained
  6. 1/2 cup water
  7. 2 tomatoes, chopped
  8. half of a small onion, chopped
  9. juice of 2 limes + more wedges for serving
  10. 1/2 cup chopped fresh cilantro
  11. 2 ears of corn, kernels cut off the cob
  12. 1 avocado
  13. your favorite hot sauce for topping

INSTRUCTIONS
  • Rice: Cook the rice according to package directions.
  • 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.
  • 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.