A burrito bowl with a twist…
I’m forever looking for new combinations of burrito bowls, and as much as tofu is always a great hit, this crispy cauliflower is absolutely gorgeous and a must try. The crispiness comes from the help of cornflour, which is an ingredient that can always be found in my kitchen. It changes the texture of so many foods including vegetables, and gives them a whole new delicious dimension.
A good protein source coming from the black beans, do not fear that this bowl isn’t a balanced meal because oh boy it is. The fat source from the avocados, and there are several veggies thrown in too. This meal will fill you up and satisfy those stomachs.
The perfect dish to prepare in advance for the week ahead. Just put all of the components in air tight containers in the fridge, and create your burrito bowls each evening or lunch when you want them. Let me know how you get on, and most importantly ENJOY!
takes approx. 45 minutes
serves 2-3
Ingredients
1 large cauliflower (cut into florets)
1 teaspoon of ground cumin
1 teaspoon of paprika
1 tablespoon of cornflour
2 tablespoons of extra virgin olive oil
1 red pepper (sliced)
1 orange pepper (sliced)
1 white onion (peeled and sliced)
1 can of black beans (drained and rinsed)
1/2 teaspoon of garlic granules
pinch of salt
3 tablespoons of sweetcorn
shredded lettuce
1 lime (cut into wedges)
100g cherry tomatoes (diced)
handful of fresh coriander (chopped)
1 avocado
Method
- Preheat oven to 180c and line a baking tray with parchment paper.
- In a mixing bowl combine the paprika, cumin and olive oil.
- Next add the cauliflower florets and mix until they’re evenly coated. Sprinkle in the cornflour and again coat the florets evenly with it.
- Empty onto the baking tray and place in the oven for 30 minutes.
- Meanwhile add a drizzle of oil to a pan on a medium heat and add the sliced peppers and onion. Sauté for 10 minutes until the onions are translucent.
- In a separate saucepan add a drizzle of oil followed by the black beans and sweetcorn.
- Season with salt and garlic powder and cook for a few minutes until they’re heated through.
- Mix the diced tomatoes and fresh coriander and put to one side.
- Line your bowls with shredded lettuce and then top with the peppers and onion, black beans and sweetcorn and crispy cauliflower.
- Place half an avocado on each, add some of the diced tomato mix and squeeze with lime.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats
