Roasted Cauliflower & Black Bean Burrito Bowl with Cilantro Lime Rice

Ingredients

• Avocado

  raw

  2 fruit or 402g

• Brown rice

  instant, Safeway

  1 cup dry or 200g

• Black beans

  raw

  425g

• Green cauliflower

  raw

  1 head, medium or 431g

• Vegetable broth

  from bouillon, low-sodium

  1.6kg

• Cilantro

  Raw - Whole Foods Market

  100g

• Sweet corn

  yellow, frozen, on the cob

  1 cup kernels or 164g

• Lime

  raw

  2 fruit or 134g

• Onion

  raw

  1 medium or 110g

• Cayenne pepper

  100g

• Chili powder

  100g

• Cumin seed

  100g

• Olive oil

  100g

• Garlic powder

  100g

• Onion powder

  100g

• Salt

  table

  1 dash or 0.4g

• Flour Tortillas

  Tortillas Mexico

  1 tortilla or 100g

Directions

1. Preheat oven to 425F.
2. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
3. Wash and dry the fresh produce.
4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
5. Remove leaves and thick stems from cauliflower; cut into bite-sized florets and set aside.
6. In a small bowl, combine the spices.
7. Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through.
8. Small dice the onion.
9. Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
10. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
11. Drain and rinse the black beans in a colander.
12. Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside.
13. Small dice the tomatoes.
14. Halve and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.
15. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. When the rice is finished, add half of the cilantro to the rice.
16. Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish.
17. To serve, divide the rice between bowls. Top with cauliflower, bean mixture, diced tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!
18. Recipe by: Mealime (source: https://www.mealime.com/recipes/roasted-cauliflower-black-bean-burrito-bowl-cilantro-lime-rice/7720#!/)