How do I prevent the roasted cauliflower and tomatoes from burning?

To ensure even cooking and prevent burning, turn both the cauliflower florets and halved cherry tomatoes halfway through their 20-minute roasting time in the 450℉ oven.

Can I prepare any components of this burrito bowl ahead of time?

Yes, you can cook the basmati rice and green beans in advance. The cauliflower and tomatoes can also be roasted ahead of time, and the mushrooms, onion, and garlic sauteed, then stored separately in the refrigerator.

What is the purpose of warming the assembled bowls at the end?

Warming the assembled bowls covered with tin foil in the 450℉ oven for 5-7 minutes helps to gently heat all the components through, melding the flavors and ensuring a consistently warm and enjoyable meal before adding the fresh avocado.

Can I use a different type of rice for this burrito bowl?

Absolutely, while basmati rice is specified, you can easily substitute it with brown rice, quinoa, or even a different white rice variety like jasmine, adjusting cooking times as needed.

How should I store leftover Burrito Bowls?

Store any leftover burrito bowl portions in an airtight container in the refrigerator for up to 3 days. Due to the fresh avocado, it's best to add it just before serving if possible, and freezing is not recommended as it can alter the texture of some ingredients.

5 years ago

Burrito Bowl
[Vegan]

MA By: Mireille Aikman

Author Bio

The Tortilla Channel is all about nutritious and delicious tortilla-inspired recipes and more. Mireille has... Read More

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A vibrant vegan burrito bowl filled with Mexican-seasoned roasted cauliflower, cherry tomatoes, green beans, sauteed mushrooms, red peppers, fluffy basmati rice, and thin slices of fresh avocado.

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Burrito Bowl [Vegan]

Dairy Free

Vegan

Ever wondered how to make a burrito bowl? If it is healthy for you? Whether you eat a burrito bowl cold and how you reheat a burrito bowl? Just follow along and you will get all the answers!

Ingredients You Need for Burrito Bowl [Vegan]

1 whole cauliflower
1 cup green beans
1 cup mushrooms
10 cherry tomatoes, halved
6 tablespoons olive oil
1 tablespoon Mexican seasoning
1 garlic clove, minced
1 small onion, finely chopped
1 avocado
1/2 red pepper
1 cup of cooked basmati rice

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How to Prepare Burrito Bowl [Vegan]

Heat the oven to 450℉.
Cut the cauliflower into small florets and put them in a big freezer bag.
Combine 1 tablespoon of Mexican seasoning with 2 tablespoons olive oil. Stir to combine and add to the freezer bag. Zip the bag and toss the florets in the seasoning oil.
Line a baking tray with baking paper. Put the florets on the tray and add the halved tomatoes.
Roast for 20 minutes and turn halfway through both the tomatoes and florets to prevent them from burning.
Cook 1 cup of basmati rice and cook the green beans for 10 minutes and drain. Season with salt and pepper to taste. Set aside.
Cut the mushrooms in 4 and slice the point peppers into long slices. Heat a skillet. Add two tablespoons of olive oil. First, saute the red peppers until soft and translucent. Take out of the skillet and set aside.
Chop the onion and garlic. Add two tablespoons of olive oil to the skillet and bake the onion and garlic until soft. Add the mushrooms and stir continuously until golden brown.
Take two bowls and divide the rice over the bowls. Stack your bowl with half of the roasted cauliflower, red peppers, mushroom mix, tomatoes, and green beans.
Cover with tin foil and let the bowls warm through at 450℉ for 5-7 minutes.
Half the avocado and slice it in thin slices. Add on top of the bowl. Ready to serve.