Roasted Cauliflower Burrito Bowls
Simple, easy and healthy dinner
Serving: 3-4
Cooking time: 30-40 minutes
Ingredients:
1 cup quinoa
1 head of cauliflower, chopped into florets
3 tsp ground cumin
2 tsp chili powder
2 tsp smoked paprika
1 tsp sea salt
2-4 tablespoon olive, avocado or coconut oil
1 small onion, chopped
1 14-ounce can of black beans, rinsed and drained
1/2 cup water
2 tomatoes, chopped
1 small-medium cucumber, chopped
2 ears of corn, kernels cut off the cob
juice of 1 lime + more wedges for serving
Feta cheese (optional)
1/2 cup chopped fresh cilantro
1 avocado, sliced
tortilla chips or corn tortillas
Instructions:
Cook quinoa according to package directions.
Preheat oven to 400F/ 205C and add cauliflower to large baking sheets. Add oil, cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender, tossing halfway to prevent burning.
Add oil and chopped onions to a small saucepan, cook until onions are soft and translucent. Add the black beans and liquid, and bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat. (My beans were already spiced but if yours are not, you can add some chili powder or paprika.
Toss the tomatoes, cucumber, corn, lime juice, and cilantro together then lastly add feta cheese if using. Season with salt and pepper and mix throughly. Set aside.
now Build your bowl. Serve as is or garnish with lime juice and/or wedges, cilantro, and any sauce you want (optional).
