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Cauliflower Burrito Bowls

Feed Your Body Friday: Cauliflower Burrito Bowls

At home once a week, it’s Mexican night! I find that Mexican cuisine is both nutritious and really rich in flavor. As a bonus, most dishes use the same ingredients and spices, such as coriander (an herb rich with health benefits), red onion, corn, black or red beans, and spices like cumin and chilli.

A fast and easy dish full of flavor, the burrito bowls I have for you today are made with cauliflower, rice, tomato salsa, black beans, corn, and Monterey Jack cheese. All are very hearty, filling ingredients that pack a powerful nutritional punch.

Burrito bowls are just one example of the many one-bowl, salad-inspired dishes that are becoming more popular, such as Dragon Bowls and Buddha Bowls. They’re definitely colourful and make for great Instagram posts! But more importantly, these mixed bowl dishes are unique in that every bite is a little different than the one before it depending on what you get on your fork. Single-bowl meals are super convenient for those who don’t love to cook since they’re quick and don’t require a lot of equipment or specific measurements. These cauliflower burrito bowls also make a great meal-prep option. At the beginning of the week, simply prepare a large quantity of all the ingredients, then divide into sealable containers for the week.

Let’s get into the recipe!

Prep time: 30 minutes

Cook Time: 30 minutes

Servings: 4 bowls

Ingredients:

  • 1 cup rice
  • 1 head cauliflower, in florets
  • 2 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. chilli powder
  • 1 tsp. garlic powder
  • 1 box (398 mL) black beans, rinsed and drained
  • 1 cup corn
  • 2 tomatoes
  • 1 small red onion
  • 1 jalapeno
  • 1/2 cup fresh coriander, chopped
  • Juice of 1 lime
  • Salt and pepper
  • 1 cup Monterey Jack cheese

Preparation:

  1. Preheat oven to 400°F.
  2. Cook the rice as indicated on the package. Reserve.
  3. Cut cauliflower into florets. Spread on baking sheet, sprinkle with cumin, chilli powder, garlic powder, and olive oil, mix well and cook in the oven for 30 minutes.
  4. For the salsa, cut the tomatoes into small cubes and finely chop the onion. Add the jalapeno, chopped coriander, and lime juice. Mix well.
  5. Divide the rice into 4 bowls. Add cauliflower, salsa, black beans, and corn. Sprinkle with cheese.
  6. Serve and enjoy!

There you have it! Fast, easy, delicious, colourful, and ready to be photographed for your Instagram!

If you’d like to get a little creative, you can also play with different proteins and vegetables based on what you already have or what’s on sale at the nearest grocery store. This way you will have a meal that is economical, low-waste, and nutritious! If you don’t like the idea of a burrito bowl, you can replace with tortilla burritos.

For this recipe, portions vary for each individual and will affect you differently based on your unique metabolism, activity level, and level of hunger. The best thing to do is to listen to your body during meals, specifically your hunger and satiety signals. Think of each meal as a unique sensory encounter. At least once a week, turn off the TV, put your phone down, and really experience the meal you created for yourself, even if you’re eating solo. You’re sure to feel a big difference, and your body will thank you.

Related Article: Feed Your Body Friday: One-Pot Chicken Pasta

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman she had an unusual dream: To discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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