Cauliflower Burrito Bowl
Prep Time
- Prep | 5 minutes
- Cook | 25 minutes
- Ready in | 30 minutes
Utensils
- Medium Sauce Pan
- Mixing Bowl
- Baking Tray
Ingredients we send
- Cauliflower
- Red Onion
- Tinned Blackbeans
- Avocado
- Corn On The Cob
- Cherry Tomatoes
- Lemon
- Long Grain White Rice
- Cumin & Paprika
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 2470kj , Fat 27.5g, Proteins 19.6g, Carbs 54.6g
ALLERGY INFO
Gluten Free |
Method
- Preheat oven to 220 degrees. Chop cauliflower into bite-sized floret pieces, place on a baking tray, cover in oil, salt, pepper and the spice packet, place into the oven for 12-15 minutes.
- Finely chop onion, cut cherry tomatoes into halves, and cut the corn off the cob, place all three ingredients into a bowl, add the juice of the lemon, mix well.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat too low and cook for 16 mins or until tender and the water is absorbed.
- Drain and wash black beans. Assemble bowl, make a bed of rice, place cauliflower on top, salsa on the side among with avocado and the black beans. Enjoy.
