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    Yineke Family

    Roasted Cauliflower Burrito Bowls

    4 servings

    portions

    20 minutes

    temps actif

    50 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 cup white or brown rice

    1 head of cauliflower, chopped into florets

    1 tablespoon olive oil

    1 tablespoon taco seasoning, divided

    1 14-ounce can of black beans, rinsed and drained

    1/2 cup water

    2 tomatoes, chopped

    half of a small onion, chopped

    juice of 2 limes + more wedges for serving

    1/2 cup chopped fresh cilantro

    2 ears of corn, kernels cut off the cob

    1 avocado

    your favorite hot sauce for topping

    Instructions

    Rice: Cook the rice according to package directions.

    Cauliflower

    Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

    Beans

    Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

    Pico

    Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

    The Moment of Glory

    Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

    Nutrition

    Taille de Portion

    -

    Calories

    346

    Lipides Totaux

    10.9 g

    Lipides Saturés

    2.1 g

    Lipides Insaturés

    -

    Acides Gras Trans

    0 g

    Cholestérol

    0 mg

    Sodium

    742.2 mg

    Glucides Totaux

    55.3 g

    Fibres Diététiques

    14.7 g

    Sucres Totaux

    11.1 g

    Protéines

    13 g

    4 servings

    portions

    20 minutes

    temps actif

    50 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    1 cup white or brown rice

    1 head of cauliflower, chopped into florets

    1 tablespoon olive oil

    1 tablespoon taco seasoning, divided

    1 14-ounce can of black beans, rinsed and drained

    1/2 cup water

    2 tomatoes, chopped

    half of a small onion, chopped

    juice of 2 limes + more wedges for serving

    1/2 cup chopped fresh cilantro

    2 ears of corn, kernels cut off the cob

    1 avocado

    your favorite hot sauce for topping

    Instructions

    1

    Rice: Cook the rice according to package directions.

    2

    Cauliflower

    3

    Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

    4

    Beans

    5

    Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

    6

    Pico

    7

    Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

    8

    The Moment of Glory

    9

    Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!