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Vegan Burrito Bowl With Cauliflower.

Vegan Burrito Bowl with Roasted Cauliflower

The Hangry Chickpea
5 from 1 vote
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Ingredients
  

Basics:

  • Kale or whatever green you like
  • 1 cauliflower head
  • 4 ears of corn kernels off the cob or 2-3 cups frozen corn defrosted
  • ½ onion sliced
  • 2-3 bell peppers
  • 1-2 cans black beans drained and rinsed
  • 1-2 avocados for topping
  • Salt and Pepper to taste
  • Olive oil - for roasting and sautéing
  • Mexican Rice
  • 2 cups uncooked brown rice rinsed thoroughly (DON'T SKIP THIS STEP)
  • ½ onion chopped finely
  • 3-4 cloves garlic
  • 2 cans Rotel
  • 2-2.5 cups vegetable broth
  • Optional: taco seasoning cumin, chili powder, fresh cilantro for topping
  • Cilantro Lime Sauce:
  • 1 cup cilantro leaves
  • ½ small avocado
  • Juice of ½ lime
  • ¼ cup light olive oil
  • ¼ cup water
  • 1 tsp salt

Instructions
 

  • Roasted Cauliflower
  • Preheat oven to 400 degrees F. Chop cauliflower into pieces a little smaller than a golf ball. Toss with olive oil, and a couple pinches of salt and pepper.
  • Roast at 400 degrees F for 20 mins. Flip, and then roast for another 20 mins or until they start to brown and are fork tender.
  • Mexican Rice: Inspired by the Pioneer Woman - I changed it slightly to work better with brown rice, and vegan-ized.
  • Chop ½ onion - smaller pieces are better. Peel and mince 3 cloves of garlic (or if you’re lazy like me, peel and use a garlic press to mince).
  • In a large sauce pan, sauté onion until soft (~3 mins)
  • Then add 3-4 cloves minced garlic. Let cook until you can smell the garlic (1-2 mins).
  • Add brown rice (which you should’ve rinsed thoroughly, DON’T SKIP THIS STEP) and sauté for 3-5 mins, stirring constantly.
  • Add 2 cans Rotel (drain if you don’t like as spicy) and vegetable broth. For a little more ~spice~ add a couple T of taco seasoning, plus 1-2 tsp of salt. If you don’t have taco seasoning, add a tsp of cumin with the salt, and maybe a little chili powder. If you’re don’t like spicy, avoid chili powder.
  • Bring liquid to a boil, then reduce heat to low and cover. Generally, brown rice needs to cook much longer than white, so I started with 40 mins. After 40 mins, I taste test. If still al-dente, then give it 5-10 more minutes. Repeat if not ready. If not enough liquid, add some.
  • Sautéd Veggies
  • Slice onion and pepper(s).
  • Heat 1-2 T olive oil in a sauté pan, and add peppers first. Sauté for 3 mins, then add onions, and cook until onions start to brown slightly. They’ll be pretty soft when finished. Remove from pan and set aside
  • Corn
  • Defrost frozen corn, or remove kernels from cob if using fresh.
  • Heat 1-2 T olive oil in a nonstick pan, and add corn to pan when hot plus 1-2 pinches of salt. Stir every 1-2 mins until they begin to brown (usually 5-7 mins). Remove from pan and set aside.
  • Cilantro Lime Sauce
  • Blend all ingredients until smooth!
  • Assemble: 
  • In a bowl, add some kale and rice. Then fill in with veggies, corn, black beans, cauliflower etc.
  • Smash avocado with a pinch of salt, and maybe a splash of juice from a lime wedge. Add dollop to bowl. 
  • Top with Cilantro Lime sauce. I like to mix mine up and then dig in! 
Tried this recipe?Let us know how it was!