Cauliflower burrito bowls
By Esther Clark
Brighten up lunchtime with our colourful, vegan burrito bowl – it’s healthy, spicy, satisfying and packed with flavour
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Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 567
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fat 20g
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saturates 4g
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carbs 72g
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sugars 0g
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fibre 15g
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protein 17g
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salt 0.21g
Ingredients
- ½ cauliflower, broken into florets
- 1 tbsp chipotle paste
- 1 tsp ground coriander
- ½ tbsp rapeseed oil
- 125g brown basmati rice
- ½ x 400g can black beans, drained
- 2 large tomatoes, deseeded and finely chopped
- ½ red onion, finely chopped
- 1 lime, juiced
- ½ bunch of coriander, roughly chopped
- 1 medium avocado, peeled, stoned and sliced
- pinch of chilli flakes, to serve (optional)
Method
Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the chipotle paste, ground coriander, rapeseed oil and some seasoning on a baking tray. Roast for 15-20 mins, or until the cauliflower is lightly charred and tender throughout.
Cook the rice following pack instructions. While the rice is still warm, toss it with the black beans to warm them through, then divide the mixture between two deep bowls. Mix the tomatoes, red onion, lime juice and fresh coriander together with a pinch of salt. Top the rice mixture with the roast cauliflower, tomato salsa and avocado slices, then sprinkle with chilli flakes, if you like, before serving.
