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Vegetarian Cauliflower Burrito Bowl

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Healthy, colorful, and satisfying, this vegetarian cauliflower burrito bowl will brighten up your lunch game.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Healthy, colorful, and satisfying, this vegetarian cauliflower burrito bowl will brighten up your lunch game. Cilantro lime rice, black beans, avocado, and a spicy jalapeño ranch dressing all come together in one bowl for an incredible melting pot of flavors.

Ingredients

Scale

For the cilantro lime rice:

  • 1 cup (200g) basmati rice, rinsed
  • 1 Tablespoon olive oil
  • 2 cups (500 ml) vegetable stock or water
  • 1 pinch of salt
  • 2 limes, juice + zest of 1 lime
  • 2–4 Tablespoons fresh cilantro, chopped

Other ingredients:

  • 1 cauliflower, cut into small florets
  • 1 Tablespoon paprika powder
  • 1 Tablespoon olive oil
  • 1 whole lemon, halved
  • 2 14-ounce (396g) can black beans, rinsed and drained
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 fresh mangoes, diced
  • ½ red onion, minced
  • 1 Tablespoon fresh cilantro leaves, chopped
  • 1 lime, juice
  • 2 ripe avocados, mashed
  • Salt and freshly ground pepper

For the jalapeño ranch dressing:

  • 1 jalapeño, seeds and ribs removed
  • 1 cup (240 ml) plain whole-milk Greek yogurt
  • 1 garlic clove
  • 1 lemon, juice
  • 1 Tablespoon olive oil
  • ¼ cup (60 ml) fresh cilantro leaves

Instructions

For the cilantro lime rice:

  1. Heat up olive oil in a heavy bottom saucepan and sauté rice on medium heat. Keep stirring until rice begins to brown, then cover with 2 cups liquid. Bring to a boil, then lower the heat on low and simmer, uncovered, for 12-15 minutes. Leave the rice untouched (do not stir), then remove from heat and let it sit for 5-10 minutes with lid on.
  2. Add lime juice, lime zest, and stir in chopped cilantro. Fluff with a fork and season with salt.

For the other ingredients:

  1. Roasted cauliflowers: Preheat the oven to 425˚F (220˚C). Place the cauliflower florets together with the lemon halves onto a baking sheet lined with parchment paper. Season with paprika, salt, pepper, olive oil, and toss to coat. Spread into a single layer and roast for 15 minutes, then juice the halved lemons over the cauliflowers, toss, and roast for 10 more minutes, or until desired tenderness and golden at the edges.
  2. Black Beans: Heat the black beans with the spices (chili and cumin) in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.
  3. Mango salsa: Combine diced mango with red onions, cilantro, and lime juice in a bowl. Set aside.
  4. Avocado: Mash with a fork, then season with salt and pepper.

For the jalapeño ranch dressing:

  1. Mix all the ingredients in a blender or food processor until smooth.
  2. Assemble the bowls with one serving of rice, black beans, a few spoonfuls of mashed avocado, mango salsa, and roasted cauliflowers. Drizzle with the spicy jalapeño ranch dressing, and it’s ready!

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