Roasted Cauliflower Burrito Bowl

Makes 4 servings
35 Minutes

Ingredients

1 head Cauliflower (cut into florets)

1/2 tsp Cumin

1 tsp Chilli Powder (divided)

1 tsp Smoked Paprika (divided)

1/4 tsp Sea Salt (divided)

1 1/2 cups Black Beans (cooked)

1/2 cup Water

1 Avocado

1 Garlic (clove, minced)

1 tsp Lime Juice

1/4 cup Cilantro (finely chopped, optional)

 

Directions

1. Preheat the oven to 425oF (218oC) and line a baking sheet with parchment paper. Toss the cauliflower with the cumin, half the chilli powder, half the smoked paprika and half the sea salt. Place in the oven and cook for 25 minutes, flipping halfway through.
2. While the cauliflower is baking, add the beans to a small pot along with the water, the remaining chilli powder, the remaining smoked paprika and the remaining sea salt. Bring to a simmer over medium-low heat, mashing the beans with the back of a spoon. Cook for about 8 to 10 minutes until the mixture has thickened. Remove from heat.
3. In a small bowl, add the avocado, garlic and lime juice and mash to make guacamole.
4. Divide the cauliflower into bowls and top with the mashed beans and avocado. Sprinkle the cilantro on top if using. Serve and enjoy.

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Store the guacamole separately and squeeze with additional lime juice to prevent browning.

More Flavour: Add red pepper flakes or chilli flakes along with finely diced red onion to the mashed avocado. Roast the cauliflower with avocado or olive oil.

Additional Toppings: Serve with corn tortilla chips.

You’ll love the creamy combination of guacamole and smashed beans in this easy-to-make bowl version of your favourite takeout food.

Be well,

Lisa

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.