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Vegetarian Burrito Bowl with Avocado Crema

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Vegetarian Burrito Bowl with Avocado Crema

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Vegetarian Burrito Bowl with Avocado Crema



Prep Time20 min Cook Time30 min Total Time50 min Servings6

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)
Avocado Crema

Hint

For a spicier kick, substitute Fustini's Chipotle or Tunisian Harissa olive oil. Adapted from themodernproper.com


Directions

Step 1. 

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.


Step 2. 

In a small skillet combine beans and salsa over medium heat and cook for 5 minutes until warmed through.  Serve roasted taco vegetables over cilantro rice with beans, lettuce and avocado crema.


Step 3.  Avocado Crema

Place all ingredients in a food processor or small blender and blend until smooth.




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