Cauliflower Burrito Bowl (Plant Based)
Over the past year or two, there has been a lot of talk around one specific vegetable. Any guesses?
…CAULIFLOWER!
Pizza crust, rice, and even steaks - cauliflower can pretty much be substituted into any meal! Not only are people cooking with it in their kitchen, but top restaurants are introducing it to their menu as well. With the right seasoning, and methods of preparation, the recipes you can create are endless.
Even with all the different ways we can spruce up the vegetable, I seem to always go back to cooking it the original way - floret style!
Before you call this method boring … you HAVE to try it. Simple, quick and delicious, find the recipe for my cauliflower burrito bowl down below.
INGREDIENTS
1 head Cauliflower (cut into florets)
1/2 tsp Cumin
1 tsp Chili Powder (divided)
1 tsp Smoked Paprika (divided)
1/4 tsp Sea Salt (divided) 1/2 cups
Black Beans (cooked)
1/2 cup
Water
Avocado
Garlic (clove, minced)
1 tsp Lime Juice
1/4 cup
Cilantro (finely chopped, optional)
Directions
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Toss the cauliflower with the cumin, half the chili powder, half the smoked paprika and half the sea salt. Place in the oven and cook for 25 minutes, flipping halfway through.
While the cauliflower is baking, add the beans to a small pot along with the water, the remaining chili powder, the remaining smoked paprika and remaining sea salt. Bring to a simmer over medium-low heat, mashing the beans with the back of a spoon. Cook for about 8 to 10 minutes, until the mixture has thickened. Remove from heat.
In a small bowl, add the avocado, garlic and lime juice and mash to make guacamole.
Divide the cauliflower into bowls and top with the mashed beans and avocado. Sprinkle the cilantro on top, if using. Serve and enjoy!
Want more healthy, easy recipes? Check out my 31 day glow book or my fave recipes book