Cauliflower And Sweet Potato Burrito Bowls Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the cauliflower florets and sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.
• STEP 3.Spread the cauliflower and sweet potato on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly browned.
• STEP 4.While the vegetables are roasting, cook the rice according to package instructions.
• STEP 5.In a small bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper to make the dressing.
• STEP 6.In a serving bowl, layer the cooked rice, roasted cauliflower and sweet potato, black beans, avocado slices, and cherry tomatoes.
• STEP 7.Drizzle the lime dressing over the top and garnish with chopped cilantro.
• STEP 8.Serve the burrito bowls immediately and enjoy!

Cooking Tips

• Make sure to cut the cauliflower florets and sweet potato cubes into similar sizes for even cooking.
• Feel free to customize the toppings based on your preferences. You can add salsa, sour cream, or shredded cheese.
• To make it vegan, omit the honey from the dressing or substitute with maple syrup.

Storage and Serving

• These burrito bowls are best served fresh and warm.
• If you have leftovers, store the components separately in airtight containers in the refrigerator.
• Reheat the vegetables and rice before assembling the burrito bowls again.
• Add fresh toppings and dressing just before serving to maintain the flavors and textures.