Description
Discover the vibrant flavors and nourishing benefits of the Cauliflower Burrito Buddha Bowl! This delightful dish combines roasted cauliflower, hearty grains, and fresh veggies, all topped with a creamy avo-cilantro dressing. Perfect for meal prep or a satisfying lunch or dinner, this bowl is packed with plant-based goodness that will leave you feeling energized and satisfied.
Ingredients
Scale
- 1 medium cauliflower, cut into bite-sized florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup quinoa, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup pico de gallo (store-bought or homemade)
- ½ cup avo-cilantro dressing
- Juice of 1 lime
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets in olive oil, salt, and pepper, then spread them on the baking sheet. Roast for 25-30 minutes until golden brown.
- Cook quinoa according to package instructions; set aside.
- Prepare pico de gallo by mixing chopped tomatoes, onions, cilantro, lime juice, and salt in a bowl.
- Assemble your bowls by layering cooked quinoa at the bottom followed by roasted cauliflower, black beans, corn, pico de gallo, and drizzle with avo-cilantro dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg