Roasted Tater & Cauliflower Bowls (Edit recipe)

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A good burrito style bowl is one of my fave things because I love assortment. Seasoned & roasted cauliflower & potatoes, a quick cilantro lime rice, Mexican pinto beans, and some gorgeous garnishes & sauces to round things out.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

23

Serves: 2

Ingredients

528 ml Pinto Beans, I use La Costena Seasoned Mexican Pintos
0.666 cup Monterey Jack Cheese, with jalapenos, shredded

Potatoes & Cauli

1 whole Potatoes, Russet, chopped in to 1/2" cubes
3 cups Cauliflower, equal in size to your potatoes
1 whole Extra Virgin Olive Oil, See Recipe
2 tsp Tex Mex Seasoning
1 whole Himalayan Pink Salt, See Recipe
1 whole Red Pepper Flakes, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

Rice

1 cup Brown Rice, dry measured, rinsed
3 Tbsp Extra Virgin Olive Oil
1 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
2 whole Celery, diced
1 whole Bell Pepper, not green, diced
2 whole Jalapeño Pepper, some seeds / pith removed, diced
0.666 cup Cilantro, chopped
1 whole Lime, More to Taste
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the brown rice according to package directions. Once finished, leave covered and set aside.
Empty the Mexican beans in to a small, covered pot set to low. Warm until service.
Preheat oven to 425 F. Add the potatoes and cauliflower to a medium sized mixing bowl. Drizzle them with EVOO and add the Tex-Mex seasoning. Toss until coated nicely and transfer to a parchment lined baking sheet. Season with salt, pepper, and pepper flakes. Bake 25 - 30 minutes until tender with some nice charring, flipping at least once. When they come out, taste and give them a sprinkle of salt if needed.
As the taters & cauli roast, begin your rice. Heat the EVOO, garlic, and pepper flakes in a large non-stick skillet set to just about medium. Once heated, let everything sizzle together for about a minute before adding the onion, celery, bell pep, jalapeno, and a good pinch of both salt & pepper. Stir and cook 10 - 12 minutes until veggies are nice and tender. Fold in the cooked rice and continue to cook another couple of minutes until everything has come together. Turn off the heat and stir in the fresh cilantro. Add the zest of half the lime before squeezing in the juice. Season to taste with salt & additional lime if needed / desired.
ASSEMBLY -Start by scooping rice in to your bowl. This meal serves 4 lunch sized bowls, or two mains. Spoon the saucy beans on one side of the bowl and your roasted veggies on the opposite side. Sprinkle cheese over the beans before scooping some red salsa in the center. Drizzle the bowls with sour cream and green salsa. Top with fresh cilantro and your fave hot sauce. ENJOY!

Notes

Garnishes - Sour Cream, Fresh Cilantro, Green Salsa, Red Salsa, Hot Sauce
Servings - 2 Main course or 4 smaller, side bowls.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1304
Fat:	53 g
Carbohydrates:	162 g
Protein:	51 g
Cholesterol:	70 g
Sodium:	1529 mg
Fiber:	36 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.