Cilantro-Lime Rice Bowl with Roasted Cauliflower & Black Beans

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Rinse the basmati rice under cold water, drain, and transfer it to a medium saucepan. Add the vegetable broth and bring it to a boil over high heat.

Once boiling, stir the rice, cover the saucepan, and reduce the heat to low. Cook for 15-18 minutes or until the liquid is fully absorbed. Remove the saucepan from heat and let the rice stand, still covered, for 5 minutes.

In a small bowl, mix together cayenne pepper, chili powder, ground cumin, garlic powder, and onion powder.

Place the cauliflower florets on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with half of the spice mixture. Toss to coat and spread out in a single layer. Roast for 20 minutes, flipping halfway through.

Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.

Add the black beans, frozen corn, and the remaining spice mixture to the skillet. Cook for 3-4 minutes, stirring frequently, until the corn is softened. Remove from heat and set aside.

Cut 2 limes in half and juice them into the cooked rice. Stir in the minced cilantro.

To serve, divide the cilantro-lime rice between bowls, and top each with roasted cauliflower, seasoned black bean mixture, diced tomatoes, and avocado slices. Cut the remaining lime into wedges and serve as a garnish.