Vegetarian Burrito Bowl 🇲🇽

 

 

For a tasty, nutritious meat-free meal, don't go past this vegetarian burrito bowl.  The main casts are pictured above - roasted cauliflower florets, refried black beans, 'pico de gallo' or Mexican salsa, sweet corn kernels and avocado slices.  Pile them on top of a bowl of white or brown rice.  Drizzle over some bottled Mexican hot sauce or sour cream if you like.  I find it delicious with just a squeeze of lime over everything.  

Serves 4

INGREDIENTS

• 1 cup uncooked white or brown rice, or 3 cups cooked rice
• 2 tablespoons olive oil
• 1 head of cauliflower, cut into florets roughly the same size
• 1 teaspoon garlic granules or powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder 
• 1 teaspoon smoked paprika
• 1 x 400g / 14 oz tinned black beans, drained and rinsed
• ¼ cup vegetable stock or water
• 1 x 400g / 14oz tinned sweet corn kernels, drained; or kernels removed from 2 ears of corn
• 2 large ripe tomatoes, chopped
• 1 medium onion, finely chopped
• 2-3 coriander plants, roots and stems finely chopped 
• sea salt, to taste
• 1 avocado, seed removed and sliced
• 1 lime, cut into wedges

METHOD

Rice:  Cook according to package directions or follow instructions here on how to cook long grain rice using the absorption method.  

Cauliflower: In a large baking dish, place cauliflower florets, ½ teaspoon each of garlic granules, dried oregano, cumin powder and smoked paprika.  Drizzle with 1 tablespoon olive oil.  Toss with a wooden spoon to combine.  Roast in a preheated 200°C/400°F oven for 15-20 minutes or until the cauliflower florets are soft and golden around the edges.  Give it a toss halfway to prevent burning and after it comes out of the oven.

Refried beans:  In a medium frying pan, heat 1 tablespoon oil over medium.  Add half of the chopped onions, all of the chopped coriander roots and stems and sauté for 1 minute until the onions are soft and lightly brown.  Add beans and the remaining ½ teaspoon each of garlic granules, dried oregano, cumin powder and smoked paprika. Sauté for 2 minutes until the beans are coated with the spices.  Add vegetable stock or water and bring it to a simmer.  Remove from heat.  Coarsely mash the beans with a potato masher.  Season with salt to taste.

Pico de gallo or Mexican salsa:  In a bowl, combine the tomatoes, the other half of the chopped onion and coriander leaves.  Season with salt and lime juice. 

To assemble:  Divide the rice among 4 bowls.  Arrange a quantity of cauliflower, refried beans, pico de gallo, corn kernels and avocado slices on top of each.  Serve with lime wedges.