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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
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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

A new weeknight favorite! I did the meat (1.25 lbs) for 20 min in the instapot with natural release. 1c water and used double spices.

By: Lauren
Posted: Jan 28, 2020
Diet: Original

Loved the spice level and the flavor! Also loved that part of this meal was used for a meal later in the week!

By: Taylor
Posted: Jul 05, 2019
Diet: Original

it was great. Did it with the instapot with 20 min on High pressure and it turn out great but maybe doing cooking for longer would be better .However for a rapid mean for a family the instapot was acceptable.

By: andres
Posted: May 03, 2019
Diet: Original

This wasn't as delicious as I was anticipating, but it was quite good.

By: Andrea
Posted: Apr 17, 2019
Diet: Original

This was extremely tasty! (And made my house smell amazing) I recommend throwing in the jalapeño towards the end, or maybe using a can of green chiles in its place; feels like the flavor/spice of the pepper died somewhere in the 8 hours of cooking.

By: Max
Posted: Mar 26, 2019
Diet: Original

This one surprised me. Husband and I enjoyed it, the teens were less keen.

By: Nicki
Posted: Mar 21, 2019
Diet: Vegetarian