Ideal for meat lovers and vegetarians alike, this vegetarian burrito bowl is full of delicious flavor and good-for-you ingredients. Roasted veggies and savory beans top cilantro-lime rice, which is a bowl of deliciousness all in itself. But topping it with a palate-pleasing avocado crema dressing takes it to the next level. Trust us, you don’t want to skip this dressing!
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Directions
- PREHEAT the oven to 400°F. Line a large baking sheet with parchment paper.
- TOSSÂ the cauliflower, onion, bell peppers and jalapenos with the taco seasoning, olive oil and lime juice in a large bowl. Spread the coated vegetables on the baking sheet in a single layer.
- PLACEÂ on the center rack of preheated oven and bake for 30 minutes or until the cauliflower is tender with crispy edges.
- PREPAREÂ avocado crema while the vegetables are roasting by placing all ingredients in a food processor or small blender and blending until smooth.
- WARMÂ the beans in a small skillet over medium heat and cook for 5 minutes, until warmed through.
- SERVEÂ the roasted taco vegetables in a bowl over cilantro rice, and top with the beans, lettuce, a tablespoon of Cabot Sour Cream, a drizzle of avocado crema and shredded Cabot Vermont Extra Sharp Cheddar.
