So, I had a huge cauliflower in the fridge and knew I had to use it soon, so I went over to the local Trader Joe’s and picked up a few things to make a delicious Vegan Burrito Bowl!
This recipe is so simple, and it was my first time making it so it took longer than it may take you!
Prep/Cook time: 45 minutes
Just make enough that’ll yield to your needs. I didn’t measure everything because I wasn’t sure how it would turn out so I measured to taste and yielded about 4-5 servings with just one large cauliflower!!
1 large Cauliflower (grated)
1 cup Lime juice
1/2 tbsp Chili Powder
1/2 tbsp Onion Powder
3/4 tbsp kosher salt
1 tsp garlic powder
1 tsp rosemary flakes
2 tbsp olive oil
2 cans of organic Garbanzo beans
1 cup of organic sweet corn (frzn)
Pico de gallo
After you have all your cauliflower grated up, but 2 tbsp of olive oil in a skillet. Throw in the cauliflower on med-high, your lime juice, chili powder, onion powder, garlic powder, rosemary, and kosher salt and continuously stir until fully cooked (mine took about 15 minutes). You can simmer for a few extra minutes with a lid to help the cauliflower absorb the lime juice and infuse all the flavors.
Throw your corn and garbanzo beans in a pot long enough to heat up (let corn cool before serving).
Quick tip: Save the cauliflower stems to add to soup broths or stir fry’s! Vegan Miso Soup Recipe!
While your cauliflower is cooking you can start on your simple, and quick guacamole!
1-2 ripe avocados
3 garlic cloves
1 medium better boy tomato & two small purple cherokees (from our garden)
1 tbsp chopped cilantro (from our garden)
1/2 tbsp cumin
1 tsp salt
1/2 cup lime juice
And there you go! Enjoy!
Don’t forget to compost all your scraps, or replant them in your garden if possible!