Burrito bowls are pretty much a weekly occurrence at our house, partly because they’re easy and delicious, and partly to distract Josh from going to Chipotle every chance he can (it doesn’t work.) Even though they’re so good, anything that’s a weekly meal needs a little change to spice it up now and then. I decided to add crispy spiced cauliflower as a topping to my burrito bowl and I’m glad I tried it out! It was a great addition to an already tasty thing and it’s something you wouldn’t think would work but it does! No, I don’t do the whole cauliflower rice thing, I prefer actual rice made of carbs, so adding cauliflower on top just gives another veggie topping to incorporate in our meal. You could probably do this with broccoli too, but it just seemed better with cauliflower. Try it out and let me know what you think on Instagram #thecharmingchickpea.
Crispy Cauliflower Burrito Bowls
Makes 3-4 bowls
4 cups cooked brown rice, I’ve been preferring Brown Jasmine lately for its fluffiness
1 can Organic black beans, rinsed and drained
1 head cauliflower, chopped in florets
1 cup grape tomatoes, halved
3 Persian cucumbers, halved and sliced
2 cups of lettuce, chopped
1 pack Avocado’s Number One Guacamole (TJ’s, so good and pre-made)
2 tsp chili powder
1 tsp paprika
2 tsp garlic powder
salt and pepper to taste
salsa for topping
- Preheat the oven to 400* and spread the cauliflower on a parchment lined pan. Sprinkle with 1 tsp chili powder, 1/2 tsp paprika, 1 tsp garlic powder, and salt & pepper. Bake for 30 minutes.
- In a small pan, heat the black beans with the remaining spices and mix.
- Start stacking! I make mine in large bowl with rice on the bottom, then add beans, tomatoes, cucumbers, and lettuce, then the cauliflower on top with a scoop of guac and some salsa. YUM!