Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados

Name: Roasted Cauliflower Burrito Bowls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1 Shallots, diced; 1/2 Bell peppers, from a jar of roasted red peppers, chopped; 1 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 1 1/2 cups Corn, frozen; 2 tsp Lime juice; 1 lb Cauliflower florets; 1 Avocados, sliced; 1/2 cup Cilantro, leaves torn; 2 Tbsp Oil, olive; 2 tsp Paprika, smoked; 1 tsp Cumin, ground; 2 tsp Hot sauce (opt); for serving Sour cream (opt); for serving Tortilla chips (opt)

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Cuisines

Latin

Ingredients

Metric

Servings:

Quinoa:

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

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 - (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)
Avocados / Cilantro (for bowls and salsa) - Prep as directed.

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Make

Heat oven to 425F / 218C.
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.
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.
If quinoa was made ahead reheat in the microwave. (Reserve half if doubled.)
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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