Cauliflower Burrito Bowls

Ingredients

• Rice
• Cauliflower
• Taco seasoning
• Black beans
• Tomatoes
• Onion
• Cilantro
• Lime
• Corn
• Avocado

Instructions

Cook the rice according to package directions, fluff it, and set aside.

Preheat the oven to 425°F. Toss the cauliflower with olive oil, half the taco seasoning, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping once.

Warm the black beans in a saucepan with water and the remaining taco seasoning, lightly mashing some of the beans until creamy.

Combine the tomatoes, onion, lime juice, cilantro, and salt to make a quick pico de gallo.

To assemble, layer rice in a bowl, add the refried black beans, then top with corn, pico, avocado, a roasted lime wedge, and plenty of roasted cauliflower. Finish with hot sauce. Serve with extra lime wedges, tortilla chips or warm tortillas, sour cream, and sliced jalapeños.