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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. 



  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
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 - 1/2 cup , leaves torn
  • 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


  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 - (Double if making Tuesday's meal.) 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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  1. Heat oven to 425F / 218C.

  2. Spread cauliflower out onto a sheet pan. Toss cauliflower with olive oil, paprika, cumin, hot sauce, and some salt and pepper. Roast, shaking the pan halfway through cooking, until tender, ~25 minutes. 

  3. 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.

  4. If quinoa was made ahead reheat in the microwave. (Reserve half if doubled.)

  5. 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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