Deconstructed Burrito Bowl with Plant-Based Ingredients
Ingredients
- 1 cup brown rice
- 1 14 oz can black beans
- 1 head cauliflower
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp sweet paprika
- 1 tsp cumin
- 5-6 radishes
- 1 jalapeno
- 1 lime
- 1/2 cup pumpkin seeds
- 1 cup fresh parsley, packed
- 1 cup fresh cilantro, packed
- 3 scallions
- 1 garlic clove
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 2 tbsp water
Preparation
Preheat oven to 400 degrees. While the oven is heating, peel and chop 2 medium-sized sweet potatoes and one head of cauliflower. Toss the sweet potato and cauliflower in 2 tbsp of olive oil. On two separate baking sheets, spread out the sweet potatoes and cauliflower and sprinkle with sweet paprika, cumin and chili powder. Roast until the potatoes are soft and the cauliflower is golden brown, stopping to stir halfway through.
Cook 1 cup of brown rice, as per package instructions.
Rinse and heat 1, 14 oz. can of black beans.
While vegetables, rice and beans are cooking, thinly slice 2 radishes, 1 jalapeno and cut the lime.
On a small baking sheet, lightly toast 1/2 cup of pumpkin seeds.
To make the chimichurri, combine parsley, cilantro, scallions, lemon juice, red wine vinegar, garlic clove, salt, crushed red pepper, olive oil and water (this is a lower-in-oil version).
Build your bowl by layering the rice on the bottom and adding the black beans, roasted sweet potato, cauliflower, jalapenos, radishes, chimichurri, lime and pumpkin seeds.
