Here’s a simple, healthy, and utterly delicious vegan burrito bowl that’s perfect for any day of the week. This bowl is packed with flavors from spicy roasted cauliflower, fresh pico de gallo, creamy refried black beans, and more. It’s all topped off with a generous squeeze of lime for that extra zing.
Ingredients:
- 1 cup of white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon of olive oil
- 1 tablespoon of taco seasoning, divided
- 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 more wedges for serving
- 1/2 cup of chopped fresh cilantro
- 2 ears of corn, kernels removed
- 1 avocado
- Your favorite hot sauce for topping
Instructions:
- Rice: Start by cooking the rice as per the instructions on the package.
- Cauliflower: Preheat your oven to 425 degrees. In a bowl, toss the cauliflower florets with olive oil and half the taco seasoning. Season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through to ensure even cooking.
- Beans: While the cauliflower roasts, place the black beans, water, and the rest of the taco seasoning in a small saucepan. Bring to a simmer and mash the beans slightly with the back of a spoon, continuing to cook until they become creamy.
- Pico de Gallo: In a bowl, mix the chopped tomatoes, onion, lime juice, and cilantro. Season with a bit of salt.
- Assemble the Bowl: In a large bowl, layer the cooked rice, creamy beans, corn, and pico de gallo. Add slices of avocado and a wedge of lime. Top with the roasted cauliflower and drizzle with hot sauce if you like.
There you have it—a vibrant, tasty vegan burrito bowl that’s easy to make and packed with nutrients. Enjoy your meal with an extra squeeze of lime!
