Description
Make taco night fresh and exciting with these Roasted Cauliflower Burrito Bowls that bring all the flavor without the meat. The perfect make-ahead meal for busy weeknights that never sacrifices on taste.
Ingredients
Scale
- 1 large head cauliflower (about 2 lbs), cut into small florets
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked brown or white rice (about 1 cup uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ red onion, finely diced
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ½ cup Greek yogurt or sour cream (optional)
- ¼ cup pickled jalapeños (optional)
- ¼ cup shredded cheese (optional)
- Hot sauce to taste (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway through, until tender and caramelized at the edges.
- While cauliflower roasts, prepare rice according to package instructions if not already cooked.
- Warm black beans in a small saucepan with a pinch of cumin and salt.
- Prepare all fresh toppings: dice avocado, halve tomatoes, chop cilantro, and dice red onion.
- To assemble each bowl, start with a base of rice, then add roasted cauliflower, black beans, and corn.
- Top with fresh ingredients: tomatoes, avocado, red onion, and cilantro.
- Add optional toppings like Greek yogurt, cheese, or pickled jalapeños if desired.
- Serve with lime wedges for squeezing over the top just before eating.