Burrito Bowl
- Yield:6 Servings
- Time:1 hr, 1 min show details
Ingredients
- 3 cupsCooked Rice, Parboiled or Brown
- ¼ cupCilantro, Chopped
- ½Lime, Juiced
- 1 tablespoonOlive Oil
- 1Cauliflower, Florettes
- ½Onion, Chopped
- 1Garlic Clove, Minced
- ½ tablespoonDried Oregano
- ¼ teaspoonCumin
- ⅛ teaspoonCoriander
- 1 dashCayenne
- Salt and Pepper, To Taste
- 1 cupBlack Beans, Cooked or Canned
- 1Avocado, Chopped
- ½ cupCabbage, Shredded
- ½ cupCurtido optional
- For the Salsa
- 2Mangoes, Diced
- 4Green Onions, Diced
- 2Garlic Clove, Minced
- 3 tablespoonsCilantro, Chopped
- 1Lime, Juiced
- Sea Salt, To Taste
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Preparation
- 25 mins
Cook Rice according to instructions
- 5 mins
In a medium bowl toss Cauliflower, Onion, Garlic and Spices with Olive Oil. Spread on baking sheet.
- 25 mins
Roast at 400°F until Cauliflower start to brown. Stir periodically to prevent burning for 25 minutes.
- 2 mins
Mix salsa ingredients together and set aside.
- 2 mins
In a small bowl mix rice, cilantro and lime and set aside.
- 2 mins
Toss black beans with Cauliflower mixture at the end to warm.
Put rice and veggies in a bowl, top with salsa, avocado, cabbage and curtido.
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