Vegetarian Burrito Bowls with Roasted Cauliflower
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
457 kcal
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Course
Main Course
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Cuisine
Tex-Mex, Vegetarian
Vegetarian Burrito Bowls with Roasted Cauliflower
Description
Vegetarian Burrito Bowls with Roasted Cauliflower combine vibrant vegetables and spices to create a wholesome and flavorful dish. The cauliflower is tossed with oil and a mix of chili powder, paprika, cumin, garlic powder, and optional cayenne pepper before roasting until it develops crispy, browned edges. This roasting method brings out a savory depth and pleasant texture contrasting the tender yellow rice.
The assembly includes a base of yellow rice and shredded lettuce topped with the spiced roasted cauliflower, crunchy red cabbage, sweet diced bell peppers, and thin slices of jalapeño for a bit of heat. Drizzling the bowls with a homemade Sriracha ranch—prepared from ranch dressing and Sriracha—adds creaminess and a spicy kick that complements the vegetables well. Fresh lime wedges and cilantro brighten the flavors and add a fresh herbaceous note.
This bowl serves as a flexible meal where additional toppings like black bean salsa, guacamole, or pickled onions could be included to suit taste preferences. It works well as a hearty lunch or light dinner and can be adjusted for spice tolerance by altering the cayenne amount or omitting it.
The recipe suggests cooking the rice while the cauliflower roasts, ensuring components finish simultaneously for quick assembly. Adjust seasoning to taste and feel free to add any other desired toppings to personalize the bowl.
Ingredients
- 3-4 cups cauliflower chopped
- 1 TBSP avocado oil or olive oil
- 1/2-1 tsp chili powder
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp garlic powder
- 1/8-1/4 tsp cayenne pepper (skip if non-spicy is preferred)
- salt to taste
- black pepper to taste
- ½ cup yellow rice uncooked
- 1-2 cups lettuce shredded
- 1/2-1 cup red cabbage chopped
- 1 cup bell pepper optional but tasty!, diced
- 1 jalapeño , sliced thin
- lime for serving, wedges
- cilantro to taste, fresh
SRIRACHA RANCH
- ¼ cup ranch dressing (vegan or regular)
- 1 TBSP sriracha
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, drizzle chopped cauliflower florets with oil and season with chili powder, paprika, cumin, garlic powder and cayenne pepper. For more spicy caulfilower, add extra cayenne. For less spicy, simply skip the caynenne pepper. Season with salt and pepper to taste (I added a pinch of each) and mix well to coat.
- Spread cauliflower out spaced on parchment paper lined baking sheet and bake at 400°F for 25-30 minutes or until edges are crispy and browned.
- While the cauliflower roasts, cook your rice via package instructions and prep remaining ingredients. This way when the seasoned cauliflower is ready the bowls are ready for assembly and faceplantage!
- Place your rice and lettuce at the bottom of each bowl and top with roasted cauliflower, cabbage, bell pepper, and jalapeno. Drizzle with Srirahca ranch (or choice of dressing/sauce) and add any additional toppings your heart desires!
- Serve with lime wedges to add in a burst of citrus flavor and spirnkle with fresh cilantro. Enjoy!
Notes
- Nutrition estimates are approximate and may vary based on choice of toppings or ingredient swaps.
- Additional toppings like black bean salsa, guacamole, pickled onions, sour cream, or fresh cilantro can be added to customize the bowl.
- Serve with lime wedges and fresh cilantro for brightness and balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 572mg | 24% |
| Potassium | 782mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 3367IU | 67% |
| Vitamin C | 195mg | 217% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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