Vegan Cauliflower Burrito Bowl
This vegan burrito bowl is jam packed with healthy vegetables that will satisfy even the hungriest of meat and non-meat eaters!
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Ingredients
- 6 large portobello heads gilled and sliced thickly
- 2 tablespoons chipotle pepper puree
- ¼ cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 large head of cauliflower broken up into florets
- 1 lime juiced
- 1 can black beans drained and rinsed
- 2 large avocados sliced
- 1 cup store bought salsa
- 1 cup fresh cilantro chopped
Instructions
- Preheat the oven to 350F and toss the sliced portobellos with chipotle pepper, balsamic vinegar, and soy sauce. Season lightly with salt and pepper. Roast for 20-30 minutes. Set aside.
- Place cauliflower florets into food processor with blade. Pulse into it forms into rice-like bits.
- Sauté "riced" cauliflower with lime juice and a bit of cilantro. Season with salt and pepper.
- To serve, warm up the portobellos as well as the beans.
- Place lime-infused cauliflower in a bowl and top with roast portobellos, black beans, sliced avocados, salsa, and a sprinkling of fresh cilantro.
- Serve with hot sauce and enjoy!
Servings: 4 servings