Roasted Potato & Cauli Burrito Bowls

Roasted Tater Cauli Burrito Bowls

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 2 Main / 4 Side

What You Need

• 528ml Mexican Pinto Beans
• 2/3 C Monterey Jack with Jalapeno, shredded

RICE

• 1 C Dry Brown Rice, rinsed
• 3 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper (not green), diced
• 2 Jalapenos, diced (remove some pith / seeds)
• 2/3 C Fresh Cilantro, chopped
• 1 Lime
• Himalayan Salt & Cracked Pepper

ROAST TATER / CAULI

• 1 Large Russet, chopped into roughly 1/2" cubes
• 2 1/2 - 3 C Cauliflower Florets, chopped to similar size as potatoes
• EVOO
• 2 Tsp. Tex-Mex Seasoning
• Himalayan Salt, Cracked Pep, Pepper Flakes

GARNISH

• Sour Cream, Fresh Cilantro, Green Salsa, Red Salsa, Hot Sauce

Directions 

• 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.

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• 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.

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• 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!

HAPPY VEG