Roasted Cauliflower Burrito Bowls | This Savory Vegan

cheese

🥗Healthier: nutritional yeast

💰Cheaper: diced tofu

Nutritional yeast adds a cheesy flavor with fewer calories.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder heat.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo has vibrant flavors.

Preheat the oven to 425 degrees. Add the cauliflower to a baking sheet and toss with the rest of the cauliflower ingredients. Place in the oven and bake for 25 minutes, flipping halfway.

Add the rice and broth to a pot. Bring to a boil, then lower heat and simmer until all of the liquid has been absorbed. Before serving, add the cilantro and lime juice to the rice and fluff with a fork.

Add all of the bean ingredients to a pot. Bring to a boil, then lower the heat. Let some of the water evaporate, then use the back of a wooden spoon to slightly mash the beans. Leave on low heat until ready to serve.

Combine all of the chipotle sauce ingredients in a bowl and stir to combine. Taste and adjust seasoning as needed. Set aside.

To assemble, add rice to each bowl and top with beans, cauliflower, chipotle sauce and any other toppings you would like to use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens