Not only is this vegetarian burrito bowl colourful and nutritious, it’s also loaded with nutty roasted cauliflower, fresh flavours and fun textures.
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Preheat the oven to 200ºC. Cook the rice in a large saucepan of boiling water following packet directions, adding the black beans for the last 2 mins of cooking. Drain.
Meanwhile, combine cauliflower, paprika, cumin, coriander and oil in a large bowl. Then arrange cauliflower on a large baking paper lined tray. Roast for 15 mins or until the cauliflower is golden and cooked through.
Arrange rice mixture, cauliflower, rocket, tomatoes, cucumber and red onion in individual serving bowls. Sprinkle your burrito bowl with coriander and serve with lime.
COOK. STORE. SAVE.
Clever storage: Store roasted veggies, raw veggies, rice and fresh herbs in separate airtight containers in the fridge for up to 3 days. Let the roasted veggies and rice cool completely before storing. Rinse any leftover coriander in cold water and dry thoroughly. Mince the leaves and store them in an airtight container or resealable freezer bag in the freezer for up to 6 months.
Looking for more Meatless Monday recipe ideas? Burrito bowls with roasted cauliflower should be your new go-to veggie-based dish. It’s super satisfying, healthy, full of flavour and easy to make. Roasting cauliflower develops a nutty, sweet flavour, with the outside maintaining bite and crunch and the inside becoming buttery in texture. If you’re a meal-prepper, these bowls can also be enjoyed cold, straight out of the fridge. With protein from black beans, fibre from roasted and fresh veggies, and carbs from rice, this healthy and filling meal is the perfect go-to lunch or dinner option to throw together.
Customise your bowl with veggies and toppings of your choice or flavour the rice. Try chipotle-flavoured rice, tomato rice or coriander lime rice by adding seasonings or fresh ingredients while cooking.
Also, consider adding fresh greens for extra healthy goodness. Think peppery rocket or choose another type of crunchy, sturdy green salad leaf. Iceberg, cos lettuce and cabbage hold their shape well if you like the texture, but if you prefer a softer option, baby spinach or butter lettuce also go wonderfully in this recipe. If the veggies suggested in our recipe don't suit your tastes, swap them for other cooked or raw varieties like grilled corn, roasted zucchini or raw chopped capsicum.
Make a fresh salsa to add zest and mild spiciness to your roasted cauliflower burrito bowl, like this pico de gallo. Or add a dollop or two of the best-ever guacamole, sour cream and a generous sprinkle of shredded cheese.
To make a vegan burrito bowl, avoid the cheese and instead add a vegan sour cream, which you can buy or make yourself with cashews, lemon juice, apple cider vinegar, water, sea salt and nutritional yeast.
You can serve the bowls already assembled or lay out all the different ingredients on the kitchen counter and allow each person to build their burrito bowl. Interactive meals are fun for the whole family and are an easy way to cater for dietary preferences and requirements. They’re also great for kids as they can pick and choose their favourite ingredients and toppings from a variety of healthy options.
For more inspiration check out our latest collection of fresh and healthy recipe ideas.