Vegan Roasted Cauliflower Burrito Bowl

Vegan Roasted Cauliflower Burrito Bowl

Roasted cauliflower burrito bowl

This Vegan Burrito Bowl is loaded with Brown rice, Roasted cauliflower, Pico De Gallo, Sweet corn, Avocado, and a good lime drench. They are filling, delicious but not heavy at all. 

What I really love about Burrito bowls/Buddha bowls is that they are versatile, colourful, healthy, and nutritious. This recipe is very easy to put together, however a little extra time is taken in prepping the veggies.

A typical burrito bowl consists of a Grain, raw vegetables, legumes, cooked vegetables, and an optional sauce. Prep all the elements and store it in the fridge in advance, if you want to meal prep for lunch/dinner for the week. 

Prep Time  - 25 minutes

Cook Time - 10 minutes

Serves 2 -3 

 

Ingredients

1 Cup Brown Rice

1 avocado, peeled pitted and sliced

1 cup black beans

1/2 cup sweet corn, cooked

Salt and pepper to taste

 

For Roasted Cauliflower

I small cauliflower, separated to florets

1 tsp smoked paprika

1 tsp garlic powder

2 tsp olive oil

Salt and pepper to taste

 

For Pico De Gallo

2 Tomato, diced

1 Small red onion, diced

1 Jalapeno, diced

1/4 cup coriander leaves

Juice of 1/2 Lime

Salt and pepper to taste

 

Optional Toppings

Sesame seeds

Coriander leaves

Lime wedges

 

Instructions

For Brown rice

Cook the rice to packet instructions. 

 

For Roasted Cauliflower

Preheat the air fryer at 180C for 2 minutes. Toss the cauliflower with smoked paprika, garlic, salt, pepper and olive oil. Arrange in the air fryer basket and air fry for 7 minutes, turning once in-between. Once done, transfer to a plate.

 

For Pico De Gallo

Place all the ingredients in a small bowl and stir to combine gently. Cover and refrigerate until ready to serve.

 

Assembly

On a bed of brown rice, arrange roasted cauliflower, black beans, Pico De Gallo, sweet corn and avocado between the bowls. 

Sprinkle sesame seeds over the avocado. Season with salt and pepper as needed and drizzle lime juice all over.

Serve with lime wedges, coriander leaves and jalapeños.

 Top tip: Not in a mood for bowl food?  Place all the elements in a wrap, top it with cashew sauce and hot sauce and enjoy. 

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