Low Sodium Classic Cauliflower Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

Low Sodium Classic Cauliflower Burrito Bowls

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Ingredients

4 servings

For the cauliflower

1 large head cauliflower, cut into bite-sized florets
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3 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cilantro-lime rice

1 ½ cups long-grain white rice
3 cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the black beans

1 can (15 oz) black beans, drained and rinsed
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup water

For the pico de gallo

3 medium roma tomatoes, diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, halved, pitted, and sliced
½ cup sour cream
1 cup shredded cheddar cheese
Omit this
This ingredient likely doesn’t work for the diet.
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets with 3 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread in a single layer with space between florets.
2
Roast the cauliflower for 25–30 minutes, flipping once halfway through, until the edges are deeply browned and the florets are tender when pierced with a fork.

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