Cauliflower Burrito Bowls with Cilantro Chimichurri
Lots of components create a very fresh and flavor-packed bowl.
Servings 4 bowls
Ingredients
Roasted Cauliflower
- 16 oz frozen cauliflower florets (or 1 small head fresh)
- 1 TBSP taco seasoning*
Chimichurri
- 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
Beans
- 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
Pressure Cooked Rice
- 2 cups dry brown rice (or white)
- 2 cups water
Other ingredients
- 1.5 cups frozen or fresh corn
- 1 cup chopped tomatoes or pico de gallo
- 1 large, ripe avocado, chopped
- 1 handful pumpkin seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- Chop tomatoes and avocado, and thaw out corn or cut it off the cob.
- 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.
Notes
*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.
