Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados
Ingredients
- 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
- 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
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
Reviews
Ratings
Most Helpful
Maybe my new favorite cooksmarts meal? These flavors were out. of. control. Pork butt is a super economical cut, and with the slow cooker, this was really cheap and really easy to prep ahead of time. I made the salsa the night before and my husband did the slow cooker part and pulled the pork apart in the morning, tossed it in the fridge, and cleaned the crockpot. When we got home with kids right before dinner, we just needed to make rice (I was out of quinoa...doh!) and cut up avocados. I’m saving this to serve for a dinner party or a game night sometime it the future because it was wicked easy and really really good.
1 Helpful64 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.
0 HelpfulLoved the spice level and the flavor! Also loved that part of this meal was used for a meal later in the week!
0 Helpfulit 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.
0 HelpfulThis 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.
0 Helpful