Ingredients

Roasted Cauliflower

• 1 head cauliflower, cut into florets
• 1 tbsp vegetable oil
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste

Burrito Bowls

• 2 cups cooked brown rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen, cooked
• 1 cup quartered cherry tomatoes
• 1 avocado, pitted and sliced
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Arrange the cauliflower on a baking sheet. Toss the cauliflower in the oil, chili powder, cumin, salt, and pepper. Bake the cauliflower until it is golden and tender, about 25 minutes, tossing once halfway through.
To assemble the burrito bowls, divide the rice between 4 serving bowls. Top with the beans, corn, tomatoes, cauliflower, and avocado. Top with the red onion and cilantro.
Serve immediately with fresh lime wedges or store in the refrigerator for up to 5 days.