Zesty Cauliflower & Bean Fiesta Bowls with Fragrant Cilantro-Lime Rice

Rinse the basmati rice under cold water, then transfer to a medium saucepan and add the vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the liquid is fully absorbed, about 15-18 minutes. Keep covered and remove from heat.

Stir the chopped cilantro leaves and lime juice into the cooked rice, then set aside

Preheat your oven to 425°F and spread the cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin and cayenne. Toss to coat and roast for 20 minutes, flipping once halfway through.

While the cauliflower is roasting, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened. Stir in the black beans and cook for a further 2-3 minutes. Remove from heat.

Defrost frozen corn by running it under warm water. Drain well and stir into the black bean mixture. Set aside.

Assemble your bowls by dividing the cilantro-lime rice between them. Top with roasted cauliflower, bean and corn mixture, diced tomatoes, and slices of avocado. Serve with extra lime wedges and a sprinkle of cilantro on top.