Name: Cauliflower Confetti Burrito Bowls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 medium head cauliflower, cut into bite-sized florets; 2 cups vegetable broth; 1 cup frozen corn; 2 limes, one juiced and one cut into wedges; 1 medium yellow onion, finely diced; 1/4 tsp cayenne pepper; 2 tbsp extra virgin olive oil; 2 avocados, halved, pitted, and sliced; 1/4 cup fresh cilantro, minced; 1 can (15oz) black beans, drained and rinsed; 2 large ripe tomatoes, diced; 1 tsp chili powder; 1 tsp ground cumin; 1 cup basmati rice, rinsed and drained

Burrito Bowl

What ingredients do I need to make a Burrito Bowl?

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Can I substitute ingredients for dietary restrictions or personal preferences?

How can I adjust the consistency or texture of the recipe?

A vibrant burrito bowl celebrating flavors and textures with zesty cilantro-lime basmati rice, roasted spiced cauliflower, simmered black beans and corn, topped off with fresh avocados and tomatoes. Each component is thoughtfully seasoned, bringing a burst of flavor with each bite.

Vegetarian

Vegan

Seasonings

gram

onion powder

garlic powder

Fresh Vegetables

cauliflower

Stocks & Broths

milliliter

vegetable broth

Canned Vegetables

corn

Fresh Fruit

lime

yellow onion

cayenne pepper

Oils

extra virgin olive oil

avocado

fresh cilantro

Beans & Legumes

black beans

tomato

chili powder

ground cumin

Grains & Rice

basmati rice

Sodium

Minerals

Zinc

Saturated Fat

Calories from Fat

Calories

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Filled with vibrant lime, fresh cilantro, and succulent shrimp, this burrito bowl is a flavor explosion in a dish! It comes with a healthy twist of cauliflower rice ‘n' beans, and the additional creaminess of ripe avocados. An easy, flavorful weeknight dinner!

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This Quick & Easy Fiesta Burrito Bowl brings together comforting black beans, vibrant bell peppers, sweet fresh corn, and perfectly cooked rice in under 15 minutes. Topped with creamy avocados, a sprinkle of cilantro, and a drizzle of homemade tangy Green Goddess Dressing, it's a nutritious and delicious solution for busy weeknight meals or meal prep.

Quick & Easy Fiesta Burrito Bowl

Experience a rainbow of flavors with our Roasted Rainbow Pepper Burrito Bowls. These bowls feature a delightful medley of brown rice, creamy diced avocados, black beans, and vibrant roasted bell peppers. The spicy Cashew Crema, boasting a hint of charred jalapeno, gives it a tantalizing twist. To top it all, a sprinkle of cilantro and a squeeze of fresh lime amplify the freshness.

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Cauliflower Confetti Burrito Bowls

Baking Goods

Produce

Meal

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/cauliflower-confetti-burrito-bowls-2723926-1.jpeg

Place rinsed basmati rice into a medium saucepan along with vegetable broth.

Bring the mixture to a boil over high heat, stir, cover the saucepan, and reduce the heat to low.

Cook the rice until the liquid is fully absorbed, for about 18 minutes.

Once done, remove the rice from the heat and let it stand, covered, for 5 minutes.

Place the cauliflower florets on the baking sheet, drizzle with 1 tbsp oil, sprinkle with cayenne pepper, chilli powder, ground cumin, garlic powder, and onion powder; toss to coat.

Spread out in a single layer and roast in the oven for 20 minutes, flipping once halfway through.

While cauliflower roasts, heat a large skillet over medium heat, add remaining oil and swirl to coat the bottom.

Add diced onion to the skillet and cook until softened, about 4 minutes.

Add rinsed black beans, corn, and a pinch of chilli and cumin to the skillet and cook until the corn is softened, about 4 minutes.

Once rice is ready, stir in half of the minced cilantro and fresh lime juice, mixing well.

To serve, divide the cilantro-lime rice, roasted cauliflower, and bean-corn mixture between bowls.

Top each bowl with diced tomatoes, sliced avocados, and sprinkle the remaining cilantro.

Serve with lime wedges on the side for extra zing.

Cauliflower Confetti Burrito Bowls

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