High Fructose Corn Syrup Free Pickled Jalapeño Cauliflower Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes), divided
- ¼ cup fresh cilantro, finely chopped, divided
For the pickled jalapeños
- 4 jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
For the roasted cauliflower
- 1 large head cauliflower (about 2 lbs), cut into 1-inch florets
- 3 tbsp olive oil
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the black beans
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp salt
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the chipotle crema
- ½ cup sour cream
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Place the sliced jalapeños in a glass jar or heatproof bowl, pour the hot brine over them, and set aside to pickle for at least 20 minutes while you prepare the rest of the bowl.
- 2
Combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from the heat and let steam, covered, for 5 minutes.
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