Roasted Cauliflower Burrito Bowls
A healthy, flavorful vegan burrito bowl featuring spicy roasted cauliflower, creamy refried black beans, rice, fresh pico de gallo, sweet corn, avocado, and a squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 bowls
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup white or brown rice
- 1 head cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning, divided
- Salt and black pepper, to taste
- 1 (14-ounce) can black beans, rinsed and drained
- 1/2 cup water
- 2 Roma tomatoes, chopped
- 1/2 small red onion, chopped
- Juice of 2 limes, plus extra lime wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears fresh corn, kernels removed
- 1 avocado, sliced or diced
- Hot sauce, for serving
Instructions
1. Cook the rice according to the package directions.
2. Preheat the oven to 425°F. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Season with salt and pepper, then spread on a baking sheet. Roast for 20–25 minutes, tossing halfway through, until browned and tender.
3. In a small saucepan, combine the black beans, water, and remaining taco seasoning. Bring to a gentle simmer and mash with the back of a spoon until creamy. Continue cooking over medium-low heat until thickened.
4. In a bowl, combine the tomatoes, red onion, lime juice, and cilantro to make the pico de gallo. Season with salt to taste.
5. Divide the cooked rice among serving bowls. Top with the creamy black beans, roasted cauliflower, fresh corn, pico de gallo, and avocado. Serve with lime wedges and hot sauce if desired.
Notes
Brown or white rice both work well.
Fresh corn provides the best texture, but frozen or canned corn can be substituted.
Adjust the taco seasoning and hot sauce to your preferred spice level.
Store components separately in the refrigerator for easy meal prep.
Find it online: https://cookingwithramsay.com/roasted-cauliflower-burrito-bowls/