Cauliflower Burrito Bowls
Roasted Cauliflower over white rice topped with black beans, corn, pico de gallo, avocado. Serve with a lime wedge for extra zest.
Ingredients
- 1 head cauliflower chopped
- 2 cups white or brown rice
- 1 can black beans rinsed and drained
- 12 oz pico de gallo I used store-bought, but you could also make your own
- 1 can corn rinsed and drained
- 1 avocado
- 1 lime
- ½ cup water
- 1 tablespoon olive oil
- 2 tablespoon taco seasoning divided
Instructions
- Preheat the oven to 425° F. Toss the cauliflower with olive oil and half the taco seasoning and salt and pepper to taste. Roast for 20 minutes flipping halfway through.
- Cook the rice according to package directions.
- Mix the beans, water and remaining half of the taco seasoning in a small saucepan. Bring to a low simmer while stirring occasionally.
- Build your bowl! Add any hot sauces, salsas, sour cream or crema you want.
- Squeeze the lime wedges over the top for extra zest!