Cauliflower & Bean Burrito Bowl
½ cauliflower, chopped into florets
1 cup basmati rice
2 tablespoons olive oil
1 small red onion, finely diced
2 garlic cloves, crushed or minced
1 tablespoon paprika
2 teaspoons ground cumin
400g canned black beans, drained and rinsed
1 large carrot, coarsely chopped
3 tomatoes, chopped
1 small avocado, sliced
½ cos lettuce, finely chopped
1 lime, cut into wedges
½ bunch fresh coriander leaves, coarsely chopped
1 cup natural or Greek plain yoghurt
- Preheat oven to 200°C. Place cauliflower on a baking tray and drizzle with half the oil. Roast for 20-25 minutes, turning halfway through
- In a medium saucepan add rice and 2 cups of water and bring to the boil. Reduce heat to a simmer. Cover with lid and cook for 15 minutes. The water should be absorbed, remove from heat and set aside.
- In a frypan heat the remaining oil over a medium heat. Add onion and sauté until onion begins to soften. Add garlic and spices, stir and heat through for 2 minutes. Add black beans, carrot and tomatoes. Combine well and cook for 8-10 minutes.
- Divide rice among bowls. Top with bean mixture, roasted cauliflower, avocado and lettuce. Squeeze lime over ingredients and sprinkle with coriander leaves. Serve with yoghurt.
Tip Use any canned lentils or legumes you have on hand – four bean mix or red kidney beans also work well.