Black Bean Burrito Bowls with Cauliflower Rice & Citrus Salsa

Black Bean Burrito Bowls

with Cauliflower Rice & Citrus Salsa

VIEW WEEKLY MENUS
dinner

Cauliflower might not be top-of-mind for a Mexican meal, but after you give it a try in this loaded burrito bowl we bet you’ll think otherwise! You’ll top cauliflower rice with roasted sweet potato for a highly satisfying base. Then add a bright salsa made from sweet orange, lime, and cilantro. This meal’s a winner for sure.

Winter Recipes Quick and Easy Spring Recipes Fall Recipes Nut-Free High-Protein Dinner Mexican Root Vegetables Hearty Vegetables Fruit Beans/Legumes
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
17g
CARBOHYDRATES
86g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 4 oz grape tomatoes
  3. 1 orange
  4. 1 red onion
  5. ¼ oz Fresh cilantro
  6. 1 lime
  7. 12 oz cauliflower rice
  8. 1 package black beans
  9. 1 tbsp taco seasoning
  10. ¼ cup Follow Your Heart High-Omega Vegan Ranch
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Roast the sweet potato
Preheat the oven to 400°F. Cut the sweet potato (no need to peel) into rounds about 1 inch thick. Place them on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 18 to 20 minutes.
2
Make the citrus salsa
Halve the grape tomatoes. Peel and chop the orange, removing any seeds. Peel and dice the red onion. Roughly chop the cilantro stems and leaves. In a large bowl, mix together the tomatoes, orange, just 2 tbsp diced red onion, just half the cilantro, and a pinch of salt and pepper. Halve the lime and cut half into wedges. Add the juice from just half the lime to the salsa and toss the citrus salsa.
3
Make the cauliflower rice
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the cauliflower rice and a pinch of salt and pepper and cook, stirring occasionally, until tender and brown in places, about 5 to 6 minutes.
4
Mash the beans
Drain and rinse the black beans. Place a small saucepan over medium-high heat with 2 tsp vegetable oil. Add the remaining diced red onion and just 1½ tsp taco seasoning and cook until softened, about 3 to 4 minutes. Add the black beans and ¼ cup water and cook until hot, about 3 to 5 minutes. Mash some of the beans the back of a fork.
5
Make the spicy ranch sauce
In a small bowl, mix together a pinch of the remaining taco seasoning and the ranch. Taste and add more taco seasoning until the sauce is to your liking.
6
Serve
Divide the cauliflower rice between large shallow bowls. Top with the roasted sweet potatoes, citrus salsa, and mashed black beans. Sprinkle with remaining chopped cilantro, serve with lime wedges and spicy ranch sauce for dipping.