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.
Place rinsed basmati rice into a medium saucepan along with vegetable broth.
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Bring the mixture to a boil over high heat, stir, cover the saucepan, and reduce the heat to low.
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Cook the rice until the liquid is fully absorbed, for about 18 minutes.
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Once done, remove the rice from the heat and let it stand, covered, for 5 minutes.
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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.
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Spread out in a single layer and roast in the oven for 20 minutes, flipping once halfway through.
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While cauliflower roasts, heat a large skillet over medium heat, add remaining oil and swirl to coat the bottom.
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Add diced onion to the skillet and cook until softened, about 4 minutes.
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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.
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Remove skillet from heat and set aside.
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Once rice is ready, stir in half of the minced cilantro and fresh lime juice, mixing well.
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To serve, divide the cilantro-lime rice, roasted cauliflower, and bean-corn mixture between bowls.
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Top each bowl with diced tomatoes, sliced avocados, and sprinkle the remaining cilantro.
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Serve with lime wedges on the side for extra zing.