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Roasted Cauliflower Burrito Bowl
Roasted Cauliflower Burrito Bowl - Health Chefs
11 ingredients · 35 minutes · 3 servings

Ingredients

3/4 head Cauliflower (cut into florets)
1/3 tsp Cumin
3/4 tsp Chili Powder (divided)
3/4 tsp Smoked Paprika (divided)
1/8 tsp Sea Salt (divided)
1 1/8 cups Black Beans (cooked)
1/3 cup Water
3/4 Avocado
3/4 Garlic (clove, minced)
3/4 tsp Lime Juice
3 tbsp Cilantro (finely chopped, optional)

Directions

1. Preheat the oven to 425oF (218oC) and line a baking sheet with parchment paper. Toss
the cauliflower with the cumin, half the chili powder, half the smoked paprika and half the
sea salt. Place in the oven and cook for 25 minutes, flipping halfway through.
2. While the cauliflower is baking, add the beans to a small pot along with the water, the
remaining chili powder, the remaining smoked paprika and remaining sea salt. Bring to a
simmer over medium-low heat, mashing the beans with the back of a spoon. Cook for
about 8 to 10 minutes, until the mixture has thickened. Remove from heat.
3. In a small bowl, add the avocado, garlic and lime juice and mash to make guacamole.
4. Divide the cauliflower into bowls and top with the mashed beans and avocado. Sprinkle
the cilantro on top, if using. Serve and enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days. Store the guacamole separately and
squeeze with additional lime juice to prevent browning.
More Flavor
Add red pepper flakes or chili flakes along with finely diced red onion to the mashed avocado.
Roast the cauliflower with avocado or olive oil.
Additional Toppings
Serve with corn tortilla chips.

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