Roasted cauliflower covered in spicy seasonings, served alongside cilantro-lime rice, black beans, corn, juicy tomatoes, and fresh avocado slices. This vegan burrito bowl is quick to put together and is a great meatless lunch or dinner!

I’ve been on a meatless kick lately. We’ve been eating meat about once a week, usually chicken or fish (just me as my husband doesn’t like seafood!). Eating meatless is not only better for the environment but also better for us! Studies have shown that eating plant-based meals results in better overall health. Two birds with one stone! If you’re interested in meatless meals, be sure to check out my Spinach Enchiladas and my Cheesy Summer Penne Pasta.

I love this recipe because it’s so simple. Roasted cauliflower is so delicious — it turns into a tender, juicy, and flavorful veggie (but you have to put enough seasonings on it!). I served this roasted cauliflower with cilantro lime rice, sauteed black beans and corn, fresh tomatoes, and avocado slices.

What you’ll need to make Roasted Cauliflower Burrito Bowls

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How to make Roasted Cauliflower Burrito Bowls

Make the cilantro lime rice

You’ll want to get your rice started first. Rinse the rice under cool water for a minute or so in a strainer or colander. Then, place in a saucepan and add the broth. I like to make rice with broth instead of water because it adds such a wonderful flavor and a slight hint of color! After the rice is finished, you’ll add some of the minced cilantro, lime juice, and salt if needed.

Roast the cauliflower

For this recipe, you’ll be mixing up your own combination of taco seasoning. This includes chili powder, onion powder, garlic powder, cumin, cayenne, salt, and pepper. Toss the cauliflower with the seasoning and some oil and bake for 20 minutes, flipping halfway.

Sautee the corn and beans

Next, you’ll want to sautee the onion, black beans, and corn with the rest of the seasoning mixture. You can use frozen corn here, but it will be even better if you can find fresh corn on the cob and cut it from the husk!

Assemble the burrito bowl

Finally, you can assemble! Fill a bowl with the cilantro-lime rice, top with roasted cauliflower, avocado sliced, diced tomato, and the sauteed corn/bean mixture. Garnish with a lime wedge and a sprinkle of extra cilantro.

Quick Tips for making Roasted Cauliflower Burrito Bowls

Feel free to swap out brown rice, but you’ll have to increase the cooking time according to the package instructions
Like I mentioned above, if you can find fresh corn on the cob to cut from the husk, use that instead of frozen corn
If you don’t want to mess with making your own taco seasoning, feel free to use the pre-made stuff (although homemade will taste better!)

Here’s the recipe for Roasted Cauliflower Burrito Bowls:

Roasted Cauliflower Burrito Bowl

Author: Emily Weeks, RDN, LD

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Ingredients

Instructions

Preheat oven to 425°F.
Using a strainer, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, cayenne pepper, and salt.
Place the cauliflower on a baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through.
Heat a large skillet over medium heat. Once the skillet is hot, add 2 Tbsp olive oil. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside.
When the rice is finished, add half of the minced cilantro to the rice.
Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish.
To serve, divide the rice between bowls. Top with cauliflower, bean mixture, diced tomatoes, cilantro, avocado slices, and lime wedges.

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!