Roasted Veggie and Cauliflower Rice Burrito Bowls

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and provide similar nutrition.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein, lower in calories.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo offers vibrant flavor with fewer preservatives.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt adds creaminess with less fat.

Preheat the oven and roast butternut squash and sweet potatoes with ancho chiles, smoked paprika, salt, and pepper for 20 minutes.

Sauté onion and garlic in olive oil until fragrant.

Add the entire packet of cauliflower medley rice to the pan and sauté for about a minute.

Season the cauliflower rice with salt and pepper, then cover and let it cook.

Flavor black beans with olive oil, garlic, smoked paprika, cumin powder, salt, and pepper, mixing for a couple of minutes until done.

Prepare the pepita sauce by blending pepitas, Greek yogurt, lime, cilantro, charred jalapeno, and a clove of garlic with salt.

Assemble the burrito bowl with black beans, cilantro lime fried rice, roasted veggies, cheese, pico de gallo, sliced avocado, and pepita sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens