Name: Cauliflower Confetti Burrito Bowls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 medium yellow onion, finely diced; 1/2 tsp onion powder; 2 limes, one juiced and one cut into wedges; 1 cup frozen corn; 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; 1/2 tsp garlic powder; 1 cup basmati rice, rinsed and drained; 1 medium head cauliflower, cut into bite-sized florets; 2 cups vegetable broth

Burrito Bowl

What ingredients do I need to make a Burrito Bowl?

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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.

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

yellow onion

Seasonings

onion powder

Fresh Fruit

lime

Canned Vegetables

corn

cayenne pepper

Oils

milliliter

extra virgin olive oil

avocado

fresh cilantro

Beans & Legumes

black beans

tomato

chili powder

ground cumin

garlic powder

Grains & Rice

basmati rice

cauliflower

Stocks & Broths

vegetable broth

Sodium

Minerals

Zinc

Vitamin A

Vitamins

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 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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Zesty Lime and Cilantro Shrimp Burrito Bowl

Cauliflower Confetti Burrito Bowls

Produce

Baking Goods

Pasta, Sauces, Grain

Meal

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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