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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