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.

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 teaspoon of salt. If you don’t have taco seasoning, add a teaspoon 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.

Blend all ingredients until smooth!

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!