Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados

Active: 30 min Total: 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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (75)
Gluten-free (7)
Paleo (11)
Vegetarian (18)

64 reviews

Really loved subbed rice for Quinoa.

By: Kristine
Posted: Feb 17, 2019
Diet: Gluten-free
0 Helpful

This was great! I really liked the corn salsa. Next time I think I'd either make more salsa or add another vegetable - maybe some sautéed onions/peppers - and I'd prefer rice instead of quinoa.

By: Melissa
Posted: Feb 17, 2019
Diet: Original
0 Helpful

I made this in the instant pot and it turned out great!

By: Allison
Posted: Feb 16, 2019
Diet: Original
0 Helpful

Delicious! I cooked it for 7 hours on low and it was perfect. They also delicious the second day.

By: Karen
Posted: Feb 16, 2019
Diet: Original
0 Helpful

Did the meat in the instant pot, subbed rice and jar salsa (our peppers got soft and we happened to have jar salsa on hand).

By: Lori
Posted: Feb 16, 2019
Diet: Original
0 Helpful

Carnitas were a little dry this time, maybe it was the wrong cut of meat or maybe that I cooked on high. Still always a hit with my family and nice to have some of dinner done early. Liked the corn salsa even though we didn’t have red peppers to add. And loved adding roasted cauliflower. Served on corn tortillas for family.

By: Shawn
Posted: Feb 15, 2019
Diet: Paleo
0 Helpful