Vegetarian Burrito Bowl with Avocado Crema
Vegetarian Burrito Bowl with Avocado Crema
20 minutes
30 minutes
Vegetables
Enjoy fresh ingredients in this versatile burrito bowl.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 green bell pepper, sliced into 1/2" strips
- 1 red bell pepper, sliced into 1/2" strips
- 1/2 onion, sliced into 1/2" strips
- 1/3 cup Fustini's Cilantro and Onion olive oil
- 2 tablespoons lime juice
- 1/4 cup taco seasoning (homemade or store-bought)
- 1 can pinto or black beans
- 1/2 cup salsa
- 2 cups romaine lettuce, roughly chopped
- Fresh cilantro, chopped, for garnish
4 cups cilantro lime rice, for serving (use cauliflower rice for Keto)
- 1 avocado
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 cup cilantro, chopped
3 tablespoons Fustini's Jalapeño Lime balsamic, or lime juice
Directions
Preheat oven to 400 degrees F. In a large bowl, toss cauliflower, onion, bell peppers, taco seasoning, olive oil and lime juice. Spread out on a large rimed baking sheet. Bake for 30 minutes or until the cauliflower is tender with crispy edges.
In a small skillet combine beans and salsa over medium heat and cook for 5 minutes until warmed through.
For the Avocado Crema, place all ingredients in a food processor or small blender and blend until smooth.
Serve roasted vegetables over cilantro rice with beans, lettuce, and avocado crema.
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