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Simple Recipes for Every Day

Vegetarian Burrito Bowl with Avocado Crema

vegetarian burrito bowl with cauliflower and avocado crema
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • ¼ cup taco seasoning
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons lime juice, from 1 lime
  • 1 head of cauliflower, cut into florets
  • ½ yellow onion, cut into ½-inch-thick strips
  • 1 green bell pepper, cut into ½-inch-thick strips
  • 1 red bell pepper, cut into ½-inch-thick strips
  • 1 (15.5-ounce) can pinto or black bean, drained and rinsed
  • ½ cup salsa
  • 4 cups Cilantro-Lime Rice
  • 2 cups chopped romaine lettuce
  • Cilantro, for serving

Avocado Crema

  • 1 small avocado
  • 1 garlic clove
  • ½ cup sour cream
  • ½ teaspoon sea salt
  • 3 tablespoons lime juice, from 2 limes
  • ¼ cup loosely packed fresh cilantro

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. In a large bowl, combine the taco seasoning, olive oil and lime juice. Add the cauliflower, onion, and bell peppers and toss to coat. Spread the mixture onto a rimmed sheet pan.

  3. Roast until the vegetables are browned and the cauliflower is tender, about 30 minutes.

  4. Meanwhile, make the avocado crema. Add the avocado, garlic, salt, lime juice, and cilantro to a food processor or small blender and blend until smooth.

  5. In a small skillet, combine the beans and salsa over medium heat and cook for 5 minutes, until warmed through.

  6. To serve, divide the cilantro-lime rice into 6 bowls, top evenly with the beans, roasted vegetables, and lettuce. Drizzle with the avocado crema and sprinkle with cilantro.