Roasted Cauliflower Burrito Bowls

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Grilled Chicken Breast

  Skinless, Boneless, w/ Salt & Pepper - Trader Joe's

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Black beans

  Mature seeds, raw

  397g

• Water

  Plain, clean water

  ½ cup or 118g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Onions

  Raw

  1 small or 70g

• Limes

  Raw

  2 fruit or 134g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Corn

  Sweet, yellow, raw

  2 ear, medium yiel or 204g

Directions

1. Rice: Cook the rice according to package directions.
2. 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.
3. 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.
4. Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
5. 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!
6. Recipe by: Lindsay (source: https://pinchofyum.com/roasted-cauliflower-burrito-bowls#tasty-recipes-46570-jump-target)

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