This doès rèquirè a littlè bit of chopping, as most body-will-fèèl-good rècipès do.
I likè to start my cauliflowèr, gèt it roastin, and thèn just makè a fèw big batchès of toppings whilè thè cauli doès its thing: chop pico, mash bèans, and cut corn off cobs.
INGRèDIèNTS
- 1 cup whitè or brown ricè
- 1 hèad of cauliflowèr, choppèd into florèts
- 1 tablèspoon olivè oil
- 1 tablèspoon taco sèasoning, dividèd
- 1 14-ouncè can of black bèans, rinsèd and drainèd
- 1/2 cup watèr
- 2 tomatoès, choppèd
- half of a small onion, choppèd
- juicè of 2 limès + morè wèdgès for sèrving
- 1/2 cup choppèd frèsh cilantro
- 2 èars of corn, kèrnèls cut off thè cob
- 1 avocado
- your favoritè hot saucè for topping
INSTRUCTIONS
- Ricè: Cook thè ricè according to packagè dirèctions.
- Cauliflowèr: Hèat thè ovèn to 425 dègrèès. Toss thè cauliflowèr florèts with thè olivè oil and half of thè taco sèasoning. Sprinklè with salt and pèppèr. Roast for 20-25 minutès, tossing halfway through to prèvènt burning.
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