Roasted Cauliflower ‘Burrito’ Bowl

Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, creamy refried black beans, rice, corn, and a your favorite hot sauce.

Great Dinner recipe – Also makes some great leftovers too! This is the trifecta – Grains, protein and veggies; all in one! What more could you ask for?? Well maybe a second helping!!

Have fun with this recipe too – don’t be shy to add your favorite flavors as well.


  • 1 cup brown rice
  • 1 head of cauliflower, chopped into florets
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning, divided
  • 1 14-ounce can of black beans, rinsed and drained
  • 1/2 cup water
  • 1 14-ounce can of corn; I picked up a ‘southwest’ style so it had some peppers added for some heat
  • your favorite hot sauce for topping


  • Rice: Cook the rice according to package directions.
  • Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
  • Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
  • The Moment of Glory: Build a big bowl with rice, refried beans, corn, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

Enjoy – see you in the Kitchen!

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