Cauliflower Burrito Bowls
These cauliflower burrito bowls are a delicious mix of roasted cauliflower, zesty pico de gallo, creamy black beans, sweet corn, and fluffy rice. Topped with avocado and a dash of hot sauce, they’re easy to assemble, endlessly customizable, and perfect for meal prep or weeknight dinners.
Ingredients
- 1 cup white or brown rice
- 1 head of cauliflower chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning divided
- 1 14-ounce can black beans, rinsed and drained
- 1/2 cup water
- 2 tomatoes chopped
- Half of a small onion chopped
- Juice of 2 limes + extra wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears of corn kernels cut off the cob
- 1 avocado
- Your favorite hot sauce for topping
Instructions
- Cook rice according to package directions. Set aside.
- Preheat oven to 425°F.
- Toss cauliflower with olive oil, half the taco seasoning, salt, and pepper.
- Roast for 20–25 minutes, tossing halfway through.
- In a saucepan, combine black beans, water, and remaining taco seasoning.
- Simmer over medium-low heat. Mash slightly to create a creamy texture.
- Combine tomatoes, onion, lime juice, and cilantro in a bowl to make pico. Season with salt.
- See full steps with tips & photos → https://mischacrossing.com/cauliflower-burrito-bowls/
Notes
- Frozen or canned corn can be used if fresh corn is unavailable.
- To save time, prep the pico and beans while the cauliflower is roasting.
- For extra flavor, add shredded lettuce, pickled jalapeños, or vegan sour cream.