CAULIFLOWER "MEAT" BURRITO BOWL RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, rice, corn, black bean, avocado, pico de gallo, lime wedge, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 bowls
Number Of Ingredients 18
Steps:
- Cut the cauliflower in half and break it into small florets.
- Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
- Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
- Add the rice to a bowl and top with cauliflower "meat" and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
- If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams
CAULIFLOWER RICE BURRITO BOWL
Flavorful 30-minute burrito bowls made with seasoned cauliflower rice, black beans, grilled peppers and onions, and guacamole! Hearty, plant-based fun.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 18
Steps:
- Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
- Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
- Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower 'rice' and stir to coat.
- Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
- Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
- Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
- To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
- Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
- Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.
Nutrition Facts : ServingSize 1 bowls, Calories 269 kcal, Carbohydrate 44.3 g, Protein 13.7 g, Fat 15 g, SaturatedFat 2.2 g, Sodium 195 mg, Fiber 12 g, Sugar 6.9 g
ROASTED CAULIFLOWER BURRITO BOWLS
Nothing fancy to see here - just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.
Provided by Lindsay
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Rice: Cook the rice according to package directions.
- Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
- Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
- Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
- Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!
Nutrition Facts : Calories 346 calories, Sugar 11.1 g, Sodium 742.2 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 14.7 g, Protein 13 g, Cholesterol 0 mg
CAULIFLOWER RICE BURRITO BOWL
Make and share this Cauliflower Rice Burrito Bowl recipe from Food.com.
Provided by norasingley
Categories Cauliflower
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
- Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.
Nutrition Facts : Calories 810, Fat 44.1, SaturatedFat 6.3, Sodium 275.8, Carbohydrate 85.7, Fiber 30.6, Sugar 13, Protein 26.8
ROASTED CAULIFLOWER BURRITO
Steps:
- For the roasted vegetable filling: Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm.
- To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney.
- Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days.
- Soak the beans in water overnight.
- Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve.
CAULIFLOWER BURRITO BOWLS
Brighten up lunchtime with our colourful, vegan burrito bowl - it's healthy, spicy, satisfying and packed with flavour
Provided by Esther Clark
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the chipotle paste, ground coriander, rapeseed oil and some seasoning on a baking tray. Roast for 15-20 mins, or until the cauliflower is lightly charred and tender throughout.
- Cook the rice following pack instructions. While the rice is still warm, toss it with the black beans to warm them through, then divide the mixture between two deep bowls. Mix the tomatoes, red onion, lime juice and fresh coriander together with a pinch of salt. Top the rice mixture with the roast cauliflower, tomato salsa and avocado slices, then sprinkle with chilli flakes, if you like, before serving.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.21 milligram of sodium
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