Description
A vibrant and wholesome cauliflower burrito bowl featuring spicy chipotle roasted cauliflower, fluffy brown basmati rice with black beans, fresh tomato salsa, and creamy avocado slices. This easy-to-make bowl offers a flavorful, nutritious, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Roasted Cauliflower
- ½ cauliflower, broken into florets
- 1 tbsp chipotle paste
- 1 tsp ground coriander
- ½ tbsp rapeseed oil
- Salt and pepper, to taste
Rice and Beans
- 125g brown basmati rice
- ½ x 400g can black beans, drained
Tomato Salsa
- 2 large tomatoes, deseeded and finely chopped
- ½ red onion, finely chopped
- 1 lime, juiced
- ½ bunch of coriander, roughly chopped
- Pinch of salt
To Serve
- 1 medium avocado, peeled, stoned and sliced
- Pinch of chilli flakes (optional)
Instructions
- Preheat and Roast Cauliflower: Heat the oven to 200°C (180°C fan)/gas mark 6. Toss the cauliflower florets with the chipotle paste, ground coriander, rapeseed oil, and a pinch of salt and pepper on a baking tray. Roast for 15-20 minutes, or until the cauliflower is lightly charred and tender throughout.
- Cook the Rice: Cook the brown basmati rice following the package instructions, usually simmering in water until tender and fluffy.
- Combine Rice and Beans: While the rice is still warm, gently toss it with the drained black beans to warm the beans through. Divide this mixture evenly between two deep bowls.
- Prepare Tomato Salsa: In a bowl, mix the finely chopped tomatoes, red onion, lime juice, fresh coriander, and a pinch of salt to create a fresh and zesty salsa.
- Assemble Burrito Bowls: Top the rice and bean mixture with the roasted chipotle cauliflower, spoon over the tomato salsa, then add slices of avocado on top. Sprinkle with chilli flakes if you like some extra heat.
- Serve: Serve immediately while warm for the best flavor and texture combination.
Notes
- You can adjust the amount of chipotle paste to control the spice level.
- For a vegan option, this recipe is already vegan-friendly.
- Brown basmati rice adds a nutty flavor, but you can substitute with white basmati or quinoa if preferred.
- If lime juice is unavailable, lemon juice can be used as an alternative.
- Leftovers keep well refrigerated for up to 2 days but are best eaten fresh for optimum texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: cauliflower burrito bowl, chipotle cauliflower, roasted cauliflower, brown basmati rice, black beans, vegan bowl, Mexican bowl, healthy burrito bowl
