Cauliflower Burrito Bowls
10m
prep time
30m
total time
Easy
level
12
ingredients
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 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
4 Large Tomatoes, deseeded and finely chopped 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
1 Lime, juiced 1 x Sainsbury's Limes x1 -
2 Avocado, peeled, stoned and sliced 2 x By Sainsburys Medium Ripe & Ready Avocado -
1 head Cauliflower, broken into florets 1 x Sainsbury's Cauliflower -
2 tbsp Chipotle Paste 1 x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g -
2 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g -
250g Brown Basmati Rice 1 x Ben's Original Classic Wholegrain Microwave Rice 220g -
240g Black Beans, drained 1 x Merchant Gourmet Smoky Black Turtle Beans 240g -
0.5 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose -
30g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 pinch Chilli Flakes, to serve 1 x Sainsbury's Crushed Chillies 32g
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