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
SPICY ROASTED CAULIFLOWER VEGGIE BURRITOS
These veggie burritos are easy and taste incredible. We love these with the addition of spicy cauliflower, which adds some extra heartiness, but the burritos are still very tasty with the cauliflower left out. The cauliflower takes about 30 to 40 minutes to make and can be made in advance. We recommend using two baking sheets - one for the cauliflower and the other for the onions, peppers, and corn. The cauliflower takes a few more minutes to roast than the other vegetables. The vegetables can be made up to four days in advance.
Provided by Adam and Joanne Gallagher
Categories Main, Dinner
Time 1h
Yield Makes 4 large burritos
Number Of Ingredients 18
Steps:
- In a small bowl, combine the ancho chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon fine sea salt. Stir until well blended.
- Heat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper, foil or a silicone baking mat. It is unlikely that all the veggies will fit on one baking sheet.
- In a medium bowl, toss the cauliflower florets with 2 tablespoons of the oil and two thirds of the spice mixture. Spread the cauliflower out onto the first baking sheet, facing as many of the flatter edges down so that they brown nicely.
- Use the same bowl that was used for the cauliflower and toss the onions and peppers with 1 tablespoon of oil and the remaining spice mixture.
- Add the onions and peppers to the second baking sheet, spacing them out so that they brown nicely.
- Roast the cauliflower until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. Check after 15 minutes and give the cauliflower a stir to promote even browning. When done, squeeze a wedge or two of lime juice over the cauliflower and sprinkle the scallions on top.
- Roast the peppers and onions until tender and the edges begin to brown, 20 to 25 minutes. About 10 minutes before the vegetables are done, stir in the corn, if using.
- Use the cooked vegetables straight away or store in an airtight container in the fridge up to 4 days.
- Heat a wide skillet over medium-low heat. When warm, place one tortilla down into the skillet. When the first side is warmed, but not toasted, flip the tortilla. Place a 1/4 cup of the cheese down into the center of the tortilla and spread into a thin layer. When the second side of the tortilla is warmed and the cheese is starting to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
- Spoon 1/4 cup of the rice, 1/4 cup of the beans, a spoonful of the cooked peppers, onions, and corn, and a spoonful of the spicy roasted cauliflower down the center of each warmed tortilla.
- Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
- Tightly wrap each burrito individually in foil, and then place into a resealable freezer bag or container. Freeze up to 3 months.
- To reheat frozen burritos, unwrap the burrito, place onto a microwavable plate, cover with a paper towel and microwave for two minutes, flip and microwave another 2 minutes or until the center is hot. Enjoy immediately or add a crunchy exterior by following the directions for toasted burritos below.
- Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides. Depending on how large your skillet is, you may need to do this in batches.
Nutrition Facts : ServingSize 1 burrito, Calories 531, Fat 21.9g, SaturatedFat 13.1g, Cholesterol 25.3mg, Sodium 1129mg, Carbohydrate 67.4g, Fiber 6.8g, Sugar 7g, Protein 19.4g
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 WALNUT BURRITOS RECIPE BY TASTY
Here's what you need: cauliflower, walnuts, olive oil, medium yellow onion, garlic, chili powder, ground cumin, smoked paprika, low sodium soy sauce, low sodium vegetable broth, kosher salt, pepper, large flour tortillas, spanish rice, lettuce, tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
- Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
- To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 561 calories, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 12 grams, Sugar 5 grams
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