Mangkuk Burrito Kembang Kol Panggang
Nothing fancy to see here - just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1 cup white or brown rice
- 1 head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning, divided (I like the Siete brand)
- 1 14 -ounce can of black beans, rinsed and drained
- 1/2 cup water
- 2 roma tomatoes, chopped
- half of a small red onion, chopped
- juice of 2 limes + more wedges for serving
- 1/2 cup chopped fresh cilantro
- 2 ears of raw corn, kernels cut off the cob
- 1 avocado
- your favorite hot sauce for topping
Langkah-langkah
Rice: Cook the rice according to package directions.
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.
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.
Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!
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