Cauliflower Burrito Bowl
by: claire cary
This vegetarian burrito bowl is filled with cilantro lime rice, restaurant style beans, crispy baked cauliflower and a creamy chipotle cashew dressing to top it off. Perfect for meal prep and bursting with flavor.
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Ingredients
Bowl:
- 1 batch cilantro lime rice click for recipe (can also use Spanish Rice)
- ½ batch instant pot black beans click for recipe
- 1 batch homemade pico de gallo
- 1 avocado
- 1 cup corn
- 1 red bell pepper sliced
- 1 red onion sliced
Cauliflower:
- 1 medium head cauliflower
- 2 tbsp olive oil
- 1 ½ tsp chili powder
- 1 ½ tsp paprika I used regular, can sub smoked
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp salt or to taste
Chipotle Dressing:
- ½ cup raw cashews
- ½ cup water
- 1-2 chipotle peppers from a can depending on spice preference
- 1 tbsp adobo sauce from the can of chipotles
- 1 tbsp lime juice
- ¼ tsp salt
- ¼ tsp garlic powder
Instructions
- Add the cashews for the dressing to a bowl and cover with boiling water. Set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the cauliflower into bite sized florets.
- Add to a bowl and toss with the oil and spices.
- Transfer to a baking tray lined with parchment paper along with the sliced bell pepper and onion and bake for 25-30 minutes or until cooked through and slightly golden brown.
- Meanwhile, prep the rice, black beans and pico de gallo if you haven't already. For shortcuts, you can just use canned black beans and store bough pico de gallo (or salsa). I recommend sticking with the cilantro lime rice or Spanish rice for the best flavor!
- After the cashews have been soaking for about 20-30 minute, add to a high speed blender with all remaining dressing ingredients. Process until completely smooth, about 1 full minute. Taste and adjust seasonings as desired. Feel free to add an extra chipotle for extra spice, nutritional yeast, or any other seasonings of choice.
- Assemble your bowls with a base of rice, then top with the black beans, cauliflower, pepper/onion, corn, pico de gallo, avocado and dressing. Enjoy!
Notes
Swap the chipotle cashew dressing for my spicy tahini dressing for a nut free option!
To make this recipe faster/easier, use canned beans. With so many flavors coming from other areas in this bowl, I won't judge if you take a shortcut with the beans! Just add some drained beans to a pot on the stove and warm them up with your favorite spices and you're good to go.
Serving: 1bowl / Calories: 480kcal / Carbohydrates: 52g / Protein: 14g / Fat: 18g / Saturated Fat: 4g / Fiber: 10g / Sugar: 9g
