Roast Vegetable Taco Bowl
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Ingredients
- 1 cup brown rice, cooked by package instructions
- 4 cups cauliflower or any of your favorite vegetables to roast
- 1 tsp olive oil
- 1 tbsp taco seasoning (see separate recipe)
- 1 can pinto beans, rinsed, drained
- ½ cup water
- 1 tsp chili powder
- 4 medium tomatoes
- ½ cup chopped cilantro
- 1 small onion
- ¼ tsp honey
- Juice of 2 limes
- Salt to taste
- 1 avocado
Method
- Cook the rice according to package directions.
- Heat the oven to 425 degrees.
- Toss the cauliflower with olive oil taco seasoning.
- Roast for 20 minutes, tossing halfway through to prevent burning.
- Combine the pinto beans, and water in a small saucepan. Bring to a low simmer.
- Mash the beans until the mixture gets creamy but still chunky with beans.
- It will thicken as it warms over medium-low heat. Make sure not too thick.
- To make salsa, add tomatoes, onion, cilantro lime juice and honey to a blender. Pulse lightly until chopped.
- Add salt to taste.
- In each bowl add rice, beans, roasted cauliflower. Spoon salsa over, then top with avocado slices.
- SERVING SIZE:
- 2
- PREPERATION TIME:
- 35 - 45 mins
- RECIPE FEATURES:
- Dairy Free, Vegetarian
Nutritional Information
Calories: 410
Fat: 10.7g
Sodium: 76 mg
Carbohydrate: 67.3g
Sugars: 6.6g
Protein: 14.6g
