Description
A light and satisfying take on burritos with crispy roasted cauliflower, black beans, and fresh toppings.
Ingredients
Scale
- 1 head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 can of black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa
- 1 cup pico de gallo
- 1 avocado, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower florets in a bowl with olive oil, smoked paprika, salt, and pepper.
- Spread the cauliflower on a baking sheet evenly.
- Roast for about 25-30 minutes, stirring occasionally, until golden brown and crispy.
- Layer the brown rice or quinoa in serving bowls, followed by roasted cauliflower, black beans, and pico de gallo.
- Top each bowl with sliced avocado and sprinkle with cilantro.
- Serve warm and enjoy!
Notes
Use fresh produce for the best flavor. Adjust seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg