Eosinophilic Esophagitis Friendly Classic Cauliflower Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

Eosinophilic Esophagitis Friendly Classic Cauliflower Burrito Bowls

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Ingredients

4 servings

For the cauliflower

1 large head cauliflower, cut into bite-sized florets
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the cilantro-lime rice

1 ½ cups long-grain white rice
3 cups water
½ tsp salt
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
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

For serving

2 ripe avocados, halved, pitted, and sliced
½ cup sour cream
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This ingredient likely doesn’t work for the diet.
1 cup shredded cheddar cheese
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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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