Cauliflower Burrito Bowls with Cilantro Chimichurri
Bowls are just the epitome of whole food, plant based, deliciousness! This one includes really yummy roasted cauliflower that is flavorful but not too spicy (my kids love it and they are very sensitive to heat). It also is drizzled with a super fresh-tasting chimichurri.
What is Chimichurri you ask?
Chimicurri is an herby concoction. I have always avoided it because it looks like something my kids would make with water and grass clippings in their mud kitchen. But it’s so herby, zingy and fresh tasting!
Chimichurri is usually made of finely chopped parsley, olive oil, garlic and red wine vinegar. It originates from South America, used for marinating and topping meat. I don’t like the taste of parsley, so I made mine with cilantro. It is so good and I wish I had discovered it earlier!
If you don’t feel up to trying it though, guacamole, salsa, Peruvian aji verde sauce, or a cilantro lime dressing would also be amazing on these bowls.
I make this even easier by using a bag of frozen cauliflower (it’s often cheaper, too), but you can use either fresh or frozen. Can of beans, frozen corn, frozen cauliflower, rice and some fresh tomatoes, avocado, cilantro and lime juice = you’re set!
You might enjoy these other cauliflower or bowl recipes:
Curried Cauliflower Sweet Potato Salad
Roasted Broccoli and Tofu Bowls with Peanut Sauce
Lots of components create a very fresh and flavor-packed bowl.
- 16 oz frozen cauliflower florets (or 1 small head fresh)
- 1 TBSP taco seasoning*
- 1.5 cups fresh cilantro (leaves and stems)
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1 TBSP lime juice
- 1 15-oz can black beans, drained (or 1.5 cups cooked)
- 1 tsp taco seasoning
- 1 lime zested and juiced
- 1/4 cup water
- 2 cups dry brown rice (or white)
- 2 cups water
- 1.5 cups frozen or fresh corn
- 1 cup chopped tomatoes or pico de gallo
- 1 large, ripe avocado, chopped
- 1 handful pumpkin seeds
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Preheat oven to 425 for the cauliflower.
Start cooking rice. I combine equal parts brown rice and water in the Instant Pot and set to high pressure for 20 minutes, then do a quick release. Perfect brown rice every time.
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Dump bag of frozen cauliflower (or chopped fresh cauliflower) onto a baking sheet. Sprinkle with the one tablespoon of taco seasoning. It will stick better once the cauliflower starts to cook. You can spray with a little olive oil if you like. Bake for 30 minutes, until golden and tender.
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Make chimichurri by pulsing the cilantro, garlic, salt, and red pepper flakes in a food processor until well chopped. Stir the lime juice and red wine vinegar in. Transfer to a bowl and let sit for flavors to deepen until you're ready to eat.
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Make beans by combing drained beans, taco seasoning, and the zest and juice of one lime into a small pot. Let it heat on low on the stove until the rice and cauliflower are done.
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Chop tomatoes and avocado, and thaw out corn or cut it off the cob.
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Assemble bowls with rice, beans, roasted cauliflower, tomatoes, avocado, corn and a hearty drizzle of chimichurri on top. Sprinkle with pumpkin seeds for extra crunch.
Serve with thinly-sliced romaine lettuce for more of a salad.
*Make your own taco seasoning!
6 TBSP chili powder
2 TBSP cumin
2 TBSP garlic powder
2 TBSP onion powder
1 TBSP oregano
1 TBSP paprika (or smoked paprika)
1 TBSP salt
1 TBSP pepper
Mix together and keep in a jar. Make sure to label it.
I LOVED this recipe so much. Love that it was a different idea for a bowl and didn’t have cashews. More bowls please 🙂
So glad you enjoyed! I agree, almost every good recipe seems to have cashews but they don’t sit well with me. I posted another bowl–Yumm bowls. I think you’ll love them, too. 🙂
Definite make again! Roasted cauliflower is a new discovery for us and we’re enjoying it. I like the idea of using cilantro for chimichurri.