Spicy Roasted Cauliflower Burrito Bowls
Recipe
CHIPOTLE CAULIFLOWER
INGREDIENTS
- 1 cut into ½-inch florets medium head cauliflower
- 2 tablespoons avocado oil
- 1/ 2 teaspoon salt
- 1 teaspoon chipotle chili powder
- 1/ 4 teaspoon cumin
- 1/ 4 teaspoon onion powder
- Black pepper to taste
- Pinch of cayenne (optional)
LIME RICE
INGREDIENTS
- 1 cup Long-Grain USA RICE Brown Rice
- Juice and zest from 1 lime
- 1/ 2 teaspoon salt
CUMIN BLACK BEANS
INGREDIENTS
- 2 (15-ounce) drained and rinsed cans black beans
- 1/ 2 teaspoon salt
- 1/ 2 teaspoon chili powder
- 1/ 2 teaspoon cumin
- 1/ 2 teaspoon garlic powder
AVOCADO SAUCE
INGREDIENTS
- 1 avocado
- 2 cloves garlic
- 1/ 2 jalapeño
- 1/ 4 cup water
- Juice from 1 lime
- 1/ 2 teaspoon salt
- Black pepper to taste
TO ASSEMBLE
INGREDIENTS
- Baby kale or spinach
- Chopped green onions
- Hot sauce
- Optional Garnish: edamame, carrot ribbons, parsley, lime zest, and avocado
METHOD
-
STEP 1
For the Chipotle Cauliflower: Preheat your oven to 425°F. Toss cauliflower with oil and spices until evenly coated. On a parchment paper-lined baking sheet, bake cauliflower at 425°F in the oven for 25-30 minutes, stirring halfway.
-
STEP 2
For the Lime Rice: Prepare US Grown long-grain brown rice according to package directions. When rice is done cooking, stir in the lime juice, lime zest, and salt.
-
STEP 3
For the Cumin Black Beans: Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened.
-
STEP 4
For the Avocado Sauce: Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy.
-
STEP 5
To Assemble: In four bowls, divide baby kale or spinach. Layer on the black beans and rice, then add on cauliflower. Drizzle each bowl with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you'd like.