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Roasted Cauliflower & Black Bean Burrito Bowl with Cilantro Lime Rice.

  • 2
  • 1 cup
    basmati rice
  • 1 (15 oz) can
    black beans
  • 1 medium head
  • 16 fl oz
    chicken or vegetable broth
  • 1 small bunch
  • 1 cup
    frozen corn
  • 2
  • 2
  • 1 medium
    yellow onion
    cayenne pepper
    chili powder
    extra virgin olive oil
    garlic powder
    onion powder
  • 1
    Preheat oven to 425°F.
  • 2
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
    1 cup basmati rice
    16 fl oz (2 cups) chicken or vegetable broth
  • 3
    Wash and dry the fresh produce.
    1 medium head cauliflower
    2 tomatoes
    1 small bunch cilantro
    2 avocados
    2 limes
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Remove leaves and thick stems from cauliflower; cut into bite-sized florets and set aside.
  • 6
    In a small bowl, combine the spices.
    1 tbsp chili powder
    ½ tsp cumin
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp cayenne pepper
    1 tsp salt
  • 7
    Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through.
    2 tbsp extra virgin olive oil
  • 8
    Small dice the onion.
    1 medium yellow onion
  • 9
    Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 10
    Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
  • 11
    Drain and rinse the black beans in a colander.
    1 (15 oz) can black beans
  • 12
    Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside.
    1 cup frozen corn
  • 13
    Small dice the tomatoes.
  • 14
    Halve and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.
  • 15
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. When the rice is finished, add half of the cilantro to the rice.
  • 16
    Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish.
  • 17
    To serve, divide the rice between bowls. Top with cauliflower, bean mixture, diced tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!