Roasted Broccoli & Bean Burrito Bowl with Cilantro and Lime
Roasted broccoli crisps up well and goes nicely with rice and beans in this fresh take on a burrito bowl. Kick up the flavor with salsa and a splash of lime juice, and sprinkle on roasted sunflower seeds, avocado, and cheese for a zesty finish, and you’ll be tempted to keep this dish in your regular rotation for many years to come.
| Yield: 3-4 servings | Time: 35 minutes |
Illustration by Betsy Freeman, author of The One & Done Cookbook.
RECIPE
4 cups cooked rice
2 large crowns of broccoli, chopped into bite-size florets (about 4 cups)
½ cup raw sunflower seeds
5 T olive oil
1 ½ tsp cumin
6 cloves garlic, chopped
1 cup fresh cilantro, chopped with stems removed
2 T lime juice
1 teaspoon salt or to taste
1 can black beans, drained and warmed
1 cup fresh salsa
2 avocados, sliced
Vegan parmesan
For the broccoli
Set oven to 400 degrees. In a rimmed sheet pan, coat broccoli and sunflower seeds in 3 T olive oil, salt, fresh ground pepper, chopped garlic, and cumin. Roast for 20-25 minutes or until broccoli is just tender when pierced with a fork.
For the rice
Stir cilantro, lime juice, and 2 T olive oil into the rice. Salt to taste.
To serve
Divide the rice into four bowls and add broccoli mixture and warmed black beans. Top with fresh salsa, a sliced half avocado, and a sprinkling of vegan parmesan.
Pro serving tips:
Serve with tortilla chips and freshly chopped cilantro.
Easy ingredient swaps:
1 head of cauliflower, chopped into florets for broccoli
Nutritional yeast for cotija cheese
Roasted sunflower seeds for raw ones. (Add to rice mixture.)
Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.
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