Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados
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.
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Cuisines
Ingredients
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
Amount Per Serving
Calories
400
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% Daily Value
Total Fat
21g
33%
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Saturated Fat
4g
19%
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Trans Fat
0g
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Cholesterol
6mg
2%
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Sodium
848mg
35%
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Total Carbohydrate
46g
15%
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Dietary Fiber
9g
37%
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Sugars
6g
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Protein
12g
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Prep
- 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)
- 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)
- Avocados / Cilantro (for bowls and salsa) - Prep as directed.
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Make
- Heat oven to 500F / 260C.
- Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
- 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.
- 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.
- If quinoa was made ahead reheat in the microwave.
- 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
Amount Per Serving
Calories
400
Just a moment...
% Daily Value
Total Fat
21g
33%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
6mg
2%
Just a moment...
Sodium
848mg
35%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
9g
37%
Just a moment...
Sugars
6g
Just a moment...
Protein
12g
Just a moment...
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