Adobo Lime Roasted Cauliflower & Black Bean Rice Bowl

Adobo Lime Roasted Cauliflower & Black Bean Rice Bowl

Why it works:
Smoky, citrusy, a little zesty, and loaded with color from roasted cauliflower, black beans, avocado, red cabbage, corn, and peppers.

Ingredients

1 large head cauliflower, cut into florets

2 tablespoons olive oil

1 1/2 to 2 tablespoons Rollicking Buckaroo Adobo Lime Rub

1 red bell pepper, sliced

1 cup corn kernels

1 can black beans, drained and rinsed

2 cups cooked rice

1 cup shredded red cabbage

1 avocado, sliced

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Creamy Lime Drizzle

1/3 cup vegan mayo or unsweetened vegan yogurt

1 tablespoon lime juice

1 teaspoon maple syrup

Pinch of salt

Directions

Heat oven to 425°F.

Toss cauliflower and red pepper with olive oil and Adobo Lime Rub.

Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.

Warm the black beans and corn together in a skillet for 3 to 4 minutes.

Stir together the vegan mayo or yogurt, lime juice, maple syrup, and salt for the drizzle.

Build each bowl with rice, roasted cauliflower, peppers, black beans, corn, cabbage, and avocado.

Top with cilantro, a squeeze of lime, and the creamy lime drizzle.