Here’s a simple, everyday language version of your vegan burrito bowl recipe:
What You’ll Need:
- 1 cup of white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon of olive oil
- 1 tablespoon of taco seasoning
- 1 can (14 ounces) of black beans, rinsed and drained
- 1/2 cup of water
- 2 tomatoes, chopped
- Half a small onion, chopped
- Juice of 2 limes, plus extra wedges for serving
- 1/2 cup of chopped fresh cilantro
- 2 ears of corn, kernels cut off the cob
- 1 avocado
- Your favorite hot sauce for topping
How to Make It:
- Start by cooking your rice as per the instructions on the package.
- Preheat your oven to 425 degrees. Toss the cauliflower florets with olive oil and half of the taco seasoning. Add a bit of salt and pepper. Roast them in the oven for 20-25 minutes. Remember to toss them halfway through to avoid burning.
- In a small saucepan, mix the black beans, water, and the rest of the taco seasoning. Let it simmer on low heat. Use the back of a spoon to mash the beans until they start to get creamy. Keep it on medium-low heat to thicken it up.
- For the pico de gallo, toss together the tomatoes, onion, lime juice, and cilantro. Add a bit of salt to taste.
- Now, it’s time to assemble your bowl! Start with a base of rice, add the refried beans, corn, pico de gallo, and slices of avocado. Add a lime wedge on the side. Top it off with your roasted cauliflower and a splash of your favorite hot sauce. Enjoy!
Remember, this recipe is flexible. Feel free to add or swap ingredients to suit your taste. Enjoy your homemade vegan burrito bowl!
