Roasted Cauliflower Bowl

This flavorful Roasted Cauliflower Bowl packs 16 grams of fiber! Cauliflower florets are roasted in a delicious smokey sauce and drizzled with avocado crema to give you a filling Mexican-inspired dish.

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings bowls

Calories 490

Author Mira M.

Ingredients

½ cup dry rice
½ cup black beans (canned or cooked)
4 tbsp yellow corn

Roasted Cauliflower

15 oz cauliflower florets (428 g)
2 tsp olive oil
2 tsp smoked paprika powder
¼ tsp ground cumin
2 tbsp soy sauce
2 cloves garlic (finely minced)
1 tbsp lime juice
½ tsp salt
¼ tsp ground black pepper
chili flakes (to taste)

Tomato Salsa

14 cherry tomatoes (quartered)
⅓ small red onion (finely chopped)
⅕ tsp salt

Avocado Crema

½ medium ripe avocado (68 g)
4 tbsp plain soy yogurt
1 tbsp lime juice
¼ tsp salt
⅕ tsp garlic powder

Garnish (optional)

chopped cilantro
lime wedges

Instructions

Start by cooking the rice and prepare all the other ingredients in the meanwhile.
Preheat your oven to 400 ºF / 200 ºC and line a baking sheet with parchment paper.
Wash the cauliflower and cut into small florets.
In a big bowl, combine the oil, smoked paprika powder, cumin, soy sauce, minced garlic, lime juice, salt, ground black pepper and chili flakes; mix well.
Add the cauliflower florets to the bowl and mix until everything is evenly coated.
Transfer the cauliflower florets to the prepared baking sheet and spread evenly. Roast for 30 minutes, stirring halfway.
While the cauliflower is roasting, add the ingredients for the avocado crema to a mini chopper and blend until smooth (you can also use a fork).
In a small bowl, combine the chopped tomatoes, onion and salt; mix well.
Divide the rice between 2 big bowls (or meal prep containers).
Add the black beans, corn, roasted cauliflower and salsa.
Drizzle the avocado crema on top and garnish with lime slices, cilantro (optional) or chili flakes.

Video

Nutrition