Name: Roasted Cauliflower & Black Bean Burrito Bowl with Cilantro Lime Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ cups basmati rice; 1 ½ (398 ml) cans black beans; 1 ½ medium heads cauliflower; 710 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 1 ½ cups frozen corn; 3 limes; 3 tomatoes; 1 ½ medium yellow onions; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; onion powder; salt

Roasted Cauliflower & Black Bean Burrito Bowl with Cilantro Lime RiceRoasted Cauliflower & Black Bean Burrito Bowl with Cilantro Lime Rice — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

1 ½ cups basmati rice

1 ½ (398 ml) cans black beans

1 ½ medium heads cauliflower

710 ml chicken or vegetable broth

1 ½ small bunches cilantro

1 ½ cups frozen corn

3 limes

3 tomatoes

1 ½ medium yellow onions

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Preheat oven to 220°C (425°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Remove leaves and thick stems from cauliflower; cut into bite-sized florets and set aside.

In a small bowl, combine the spices.

Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through.

Small dice the onions.

Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.

Drain and rinse the black beans in a colander.

Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside.

Small dice the tomatoes.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. When the rice is finished, add half of the cilantro to the rice.

Juice 1-½ limes into the rice and stir to combine. Slice the remaining limes into wedges for garnish.

To serve, divide the rice between bowls. Top with cauliflower, bean mixture, diced tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!

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