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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

Really tasty. Didn’t think I would like the quinoa as the base but it worked.

By: Danielle
Posted: Feb 28, 2019
Diet: Original

Delicious, loved the corn salsa. Forgot to buy quinoa so I used brown rice instead.

By: Dalia
Posted: Feb 21, 2019
Diet: Vegetarian

I think I left the pork in a little too long, it was pretty dry. The salsa was delicious, will double next time.

By: Eva
Posted: Feb 21, 2019
Diet: Original

Tasty. After 7.5 hours on low, the pork was still hard to cut. It shreads easily if the meat is submersed so would add more stock in the future.

By: Elise
Posted: Feb 21, 2019
Diet: Paleo

This was really tasty! Forgot to cook the quinoa in stock so was pretty boring. Added paprika and cumin to the corn salsa. Quick to come together and enjoyed it for lunch the next day as well!

By: Emily
Posted: Feb 20, 2019
Diet: Original

We all loved this, kids included. I used Valentina sauce for the cauliflower while baking and it was so good. The corn salsa was amazing and added such great flavor. We will save this as a favorite!

By: Emily
Posted: Feb 20, 2019
Diet: Vegetarian