Burrito bowls are a favorite around here. There’s something about seeing all the colourful veggies looking all tasty on their own, then mixing them up with seasoning for a flavour bomb.
My toddler loves burrito bowls too as he can pick at whatever he wants but ends up eating it all. It’s a great hit of veggies and yummy flavor to keep you coming back for more! They make a killer lunch as well!
Author: Pinch of Yum
Serves: 4-6 bowls
1 cup of brown rice
1 head of cauliflower
1 tbsp of olive oil
1 tablespoon of taco seasoning
1 can of black beans, drained and rinsed
1/2 cup of water
2 tomatoes, chopped
half of a small onion, chopped
juice of 2 limes
1/2 cup of fresh cilantro
2 ears of corn, kernels cut off the cob
1 avocado
Favourite hot sauced/or greek yogurt for topping
1. Cook the rice.
2. Roast the cauliflower: Heat the oven to 220 degrees. Toss the cauliflower with olive oil and half of the taco seasoning. Sprinkle with salt & pepper then roast for 20 minutes. Be sure to toss halfway through to prevent burning.
3. Mix the beans, water and remaining taco seasoning in a saucepan. Bring to a low simmer then mash the beans together once soft. Allow the mixture to get creamy and leave over medium-low heat until it thickens.
4. Toss together the tomatoes, onion, limes and cilantro. Sprinkle with salt.
5. Once its all completed, assemble the bowl how you wish. Top with the cauliflower, add the hot sauce and/or greek yogurt and ENJOY!
*tip: have your lunch container nearby and build your lunch with leftovers at the same time!
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