Description
A delicious and healthy cauliflower rice bowl topped with roasted vegetables and a zesty jalapeño sauce.
Ingredients
Scale
- 1 head Cauliflower (cut into florets)
- 2 tablespoons Olive Oil (for roasting)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Brown Rice (cooked)
- 1 cup Black Beans (cooked)
- 1 cup Corn (canned or frozen)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Avocado (sliced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 medium Jalapeño (seeded and chopped)
- 1/2 cup Greek Yogurt (or sour cream)
- 1 tablespoon Lime Juice
- 1 clove Garlic (minced)
- 1/4 teaspoon Salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, toss the cauliflower florets with olive oil, cumin, paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender.
- In a blender, combine the jalapeño, Greek yogurt, lime juice, garlic, and salt. Blend until smooth.
- In serving bowls, layer the cooked brown rice, black beans, corn, roasted cauliflower, cherry tomatoes, and avocado.
- Drizzle the jalapeño sauce over the top and garnish with fresh cilantro.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add other toppings like cheese or lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg