Roasted Cauliflower Burrito Bowls
with quinoa / corn salsa / avocados
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- 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
- 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
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.
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.