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Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados

Active: 45 Total: 45
Warm, roasted cauliflower florets make a unique and flavorful topping for burrito bowls in this meal that was first featured in 2019. This bowl includes a sweet and savory warm corn salsa and and is served over quinoa as an alternative to the more traditional rice base.
Tags
Cuisines

Ingredients

Metric
Servings:
4
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
Roasted Cauliflower Burrito Bowls:
  • Cauliflower florets - 1 lb
  • Avocados - 1 , sliced
  • Cilantro - 1/4 bunch , leaves torn
  • Foil - for cooking
  • Oil, olive - 2 Tbsp
  • Paprika, smoked - 2 tsp
  • Cumin, ground - 1 tsp
  • Hot sauce (opt) - 2 tsp
  • Sour cream (opt) - for serving
  • Tortilla chips (opt) - for serving
Quinoa (for 2 nights):
  • Quinoa, uncooked - 1 1/2 cups
  • Stock, any type - 3 cups

Nutrition Facts

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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 - (This makes enough for 2 nights.) 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.

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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, ~4 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. (Reserve half for Thursday.)
  6. Assemble by dividing quinoa between serving bowls. Top quinoa with cauliflower, avocados, corn salsa, and cilantro leaves (portion for bowls). Serve with sour cream and tortilla chips on the side.

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