Pinch of Yum · by Lindsay Ostrom★ 4.9
Roasted Cauliflower Burrito Bowls
NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 31%
CARBS 82G66% OF CAL
14G FIBER7G SUGAR61G OTHER
FAT 14G25% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based burrito bowl with spicy roasted cauliflower, black beans, rice, corn, avocado, and pico de gallo with a lime drench. Fresh, satisfying, and colorful. A healthy vegan dinner.
mainmexicanbowl🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning, divided (I like the Siete brand)
- 1 14-ounce can of black beans, rinsed and drained
- 1/2 cup water
- 2 roma tomatoes, chopped
- half of a small red onion, chopped
- juice of 2 limes + more wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears of raw corn, kernels cut off the cob
- 1 avocado
- your favorite hot sauce for topping
At a glance
PER SERVING · TIME 50M
CAL 25%·PRO 31%
CARBS 82G66% OF CAL
14G FIBER7G SUGAR61G OTHER
FAT 14G25% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 501mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1190mg
- Calcium
- 90mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.