Spicy Roasted Cauliflower Burrito Bowls

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A Note from Feedfeed

Ready for something warm, comforting and spicy? WellAndFull used USA Rice Long-Grain Brown Rice as a base for this hearty Spicy Vegan Chipotle Roasted Cauliflower Burrito Bowl. We recently made it at FeedfeedBrooklyn and we think it's the perfect dish to try this weekend!

Recipe by @wellandfull | Photo @thefeedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4

Recipe Card

Chipotle Cauliflower

ingredients

  • 1 cut into ½-inch florets medium head cauliflower
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • Black pepper to taste
  • Pinch of cayenne (optional)

Lime Rice

ingredients

  • 1 cup Long-Grain USA RICE Brown Rice
  • Juice and zest from 1 lime
  • 1/2 teaspoon salt

Cumin Black Beans

ingredients

  • 2 (15-ounce) drained and rinsed cans black beans
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Avocado Sauce

ingredients

  • 1 avocado
  • 2 cloves garlic
  • 1/2 jalapeño
  • 1/4 cup water
  • Juice from 1 lime
  • 1/2 teaspoon salt
  • Black pepper to taste

To Assemble

ingredients

  • Baby kale or spinach
  • Chopped green onions
  • Hot sauce
  • Optional Garnish: edamame, carrot ribbons, parsley, lime zest, and avocado

Method

  • Step 1

    For the Chipotle Cauliflower: Preheat your oven to 425°F. Toss cauliflower with oil and spices until evenly coated. On a parchment paper-lined baking sheet, bake cauliflower at 425°F in the oven for 25-30 minutes, stirring halfway.

  • Step 2

    For the Lime Rice: Prepare US Grown long-grain brown rice according to package directions. When rice is done cooking, stir in the lime juice, lime zest, and salt.

  • Step 3

    For the Cumin Black Beans: Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened.

  • Step 4

    For the Avocado Sauce: Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy.

  • Step 5

    To Assemble: In four bowls, divide baby kale or spinach. Layer on the black beans and rice, then add on cauliflower. Drizzle each bowl with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you'd like.