Roasted Cauliflower Tex Mex Bowl
Ingredients (2 servings)
- ½ head cauliflower
- 2 tbsp olive oil
- 1 tsp chili powder or flakes
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1 pinch black pepper
- 150 g whole-grain rice
- 240 g black beans, cooked
- 100 g corn
- 1 avocado
SALSA
- 200 g tomatoes
- 30 g cilantro
- 1 red onion
- 1 garlic clove
- 1 green chili
- 1 lime
- 2 tbsp olive oil
- 1 pinch salt & pepper
Instructions
- Preheat the oven to 180°C
- Remove stem and leaves from cauliflower and chop it into florets.
- In a large bowl, combine olive oil with all the spices.
- Add cauliflower to the bowl and use your hands to mix until all the florets are coated.
- Place on a baking tray with parchment paper and roast in the oven for 30-40 minutes.
- In the meantime, cook your rice according to the package instructions.
- Drain and rinse cooked black beans and corn and cut avocado into slices.
- For the salsa, cut tomatoes, red onion, cilantro, garlic, and chili, juice the lime and combine everything with olive oil and season with salt and pepper.
- Assemble the rice, cauliflower, beans, corn, and avocado into bowls and top with the salsa.
