Smoky Cauliflower Chimichurri Bowls
Ingredients
- one head cauliflower, cut into small florets
- red bell pepper, cut in half
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle (optional)
- 1/2 teaspoon garlic powder
- 2 cups cooked rice (optional, or sub quinoa or black rice)
- Chimichurri Sauce (store bought)
- Mexican Slaw (store bought)
Smoky Black Beans
- 1 x 14-ounce can black beans ( serves 2-3, feel free to double) rinsed, drained
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- 425F oven
- If making rice or quinoa, cook it according to directions first.
- Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans ( you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.
- Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.
- Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.
Credit:
Sylvia Fountaine
https://www.feastingathome.com/about/