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Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados

Active: 30 minTotal: 40 min

Warm, roasted cauliflower florets make a unique and flavorful topping for burrito bowls. This take includes a sweet and savory warm corn salsa and and is served over quinoa as an alternative to the more traditional rice base.

Ingredients

Servings:
4
Metric
Roasted Cauliflower Burrito Bowls:
  • Cauliflower florets - 16 oz
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Avocados - 1, sliced
  • Cilantro - 1/4 bunch, leaves torn
  • Foil - for cooking
  • Oil, olive - 2 Tbsp
  • Paprika, smoked - 2 tsp
  • Cumin - 1 tsp
  • Hot sauce (opt) - 2 tsp
  • Sour cream (opt) - for serving
  • Tortilla chips (opt) - for serving
Warm Corn Salsa:
  • Shallots - 1, diced
  • Bell peppers, from a jar of roasted red peppers - 1/2, chopped
  • Cilantro - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Corn, frozen - 1 1/2 cups
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower / Shallots / Bell peppers - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Avocados / Cilantro (for bowls and salsa) - Prep as directed.

Make

  1. Heat oven to 500F / 260C.
  2. Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
  3. When cauliflower has finished steaming, remove foil. Toss cauliflower with olive oil, paprika, cumin, hot sauce, and some salt and pepper. Return cauliflower to oven and continue roasting for 15 to 20 minutes.
  4. Heat a wok or skillet with cooking oil over medium-high heat. Add corn and shallots and saute until corn is lightly blackened, ~2 minutes. Remove from heat and stir in bell peppers, cilantro (portion for salsa), and lime juice. Season with a pinch of salt.
  5. If quinoa was made ahead reheat in the microwave.
  6. Assemble by dividing quinoa between serving bowls. Top quinoa with cauliflower, avocados, corn salsa, and cilantro leaves (portion for bowls). Serve with some sour cream and tortilla chips on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 64 reviews

Would make these again for sure.

By: Teresa
Posted: Mar 18, 2019
Diet: Original

This may be one of the most delicious meals I’ve eaten. Period.

By: Barbara
Posted: Mar 16, 2019
Diet: Original

This was a big hit. Could have doubled the cauliflower.

By: Caitlin
Posted: Mar 12, 2019
Diet: Vegetarian

The whole family loved it!

By: Kimberly
Posted: Mar 11, 2019
Diet: Paleo

Carnitas very good -- made salad instead of cups.

By: Sundi
Posted: Mar 09, 2019
Diet: Paleo

The corn salsa was amazing!

By: Elisheva
Posted: Mar 07, 2019
Diet: Vegetarian