Roasted Cauliflower Burrito Bowl

  • Author: Emily Weeks, RDN, LD


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! 




  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, cayenne pepper, and salt.
  5. 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.
  6. 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.
  7. 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.
  8. When the rice is finished, add half of the minced cilantro to the rice.
  9. Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish.
  10. To serve, divide the rice between bowls. Top with cauliflower, bean mixture, diced tomatoes, cilantro, avocado slices, and lime wedges.