Cauliflower Burrito Bowls
Brighten up lunchtime with our colourful, vegan burrito bowl – it's healthy, spicy, satisfying and packed with flavour.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the chipotle paste, ground coriander, oil and some seasoning on a baking tray. Roast for 15-20 mins, or until the cauliflower is lightly charred and tender throughout. This will take half of the time in an air-fryer if you have one.
Step 2
Cook the rice following pack instructions. While the rice is still warm, toss it with the drained black beans to warm them through, then divide the mixture between two deep bowls. Mix the tomatoes, red onion, lime juice and fresh coriander together with a pinch of salt. Top the rice mixture with the roast cauliflower, tomato salsa and avocado slices, then sprinkle with chilli flakes, if you like, before serving.
- Ingredients
- Based on 4 servings
-
1 head Cauliflower, broken into florets 1x Sainsbury's Cauliflower -
2 tbsp Chipotle Paste 1x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g -
2 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
240g Black Beans, drained 1x Merchant Gourmet Smoky Black Turtle Beans 240g -
4 Large Tomatoes, deseeded and finely chopped 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
0.5 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose -
1 Lime, juiced 1x Sainsbury's Limes -
30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Avocado, peeled, stoned and sliced 2x By Sainsbury’s Medium Ripe & Ready Avocado -
1 pinch Chilli Flakes, to serve 1x Sainsbury's Crushed Chillies 32g -
250g Brown Basmati Rice 1x Ben's Original Classic Wholegrain Microwave Rice 220g