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Servings: 4 People
Calories: 367kcal
Equipment
- 4 Bowls
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Ingredients
- 1 head cauliflower small to medium to equal 4 cups chopped
- 3/4 cup walnuts chopped
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 1/2 cups black beans cooked and drained
- 1 cup Cooked rice brown or white
- 1 head romaine letuce
- 2 tomatoes
- 1 onion
Instructions
- Prepare the ingredients: clean and chop the cauliflower and walnuts into small pieces. Set them aside separately. Mix the taco seasoning ingredients together, drain and rinse the black beans, cook the rice and prepare the toppings.
- Heat olive oil in a skillet over medium-high heat. Once the skillet is hot, add the cauliflower pieces and cook for aout 5 minutes until it begins to soften.
- Reduce the heat to medium heat and stir in the chopped walnuts and taco seasoning blend. Add water or broth, reduce the heat to low heat. Cover and cook for about 10 minutes longer.
- Assemble the bowls: Add chopped lettuce to each bowl and divide the cauliflower mixture into four portions and place it into bowls. Add beans, rice, chopped lettuce and any variety of toppings.
Homemade Taco Seasoning
- Mix together 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon sea salt, and 1/4 teaspoon cayenne pepper. Store leftover taco seasoning in a small jar in your spice cabinet
Notes
Store leftover vegetarian burrito bowls in an airtight container for up to four days.
See the article above for tips, variations and more!
Nutrition
Serving: 1Bowl | Calories: 367kcal | Carbohydrates: 47g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 2g | Sodium: 163mg | Potassium: 1342mg | Fiber: 15g | Sugar: 8g | Vitamin A: 14270IU | Vitamin C: 87mg | Calcium: 139mg | Iron: 5mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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