Chipotle Cauliflower Burrito Bowls

Ingredients

• 1 headcauliflower, cut into bite-sized florets
• 2 ears (optional)corn
• 473 ml (1 pint)cherry tomatoes
• as neededneutral oil
• to tastesalt and pepper
• 1 smallyellow onion, diced
• 1 smalljalapeño pepper, minced
• 1red or orange bell pepper, sliced
• 2chipotle chillies from a can of chipotles in adobo sauce, minced
• 3 tablespoonsadobo sauce from the can
• 2 tablespoonscashew lime cream
• 140 g (1 cup)cashews, soaked in purified water for 2–4 hours
• Juice of 1lime
• ½ teaspoongarlic powder
• 90 ml (¼ cup plus 2 tablespoons)water
• to tastesea salt
• as neededcooked brown rice
• as neededblack beans mixed with olive oil, cilantro and finely chopped red onion
• as neededroasted corn from the recipe
• as neededavocado
• as neededcilantro
• as neededcashew lime cream from the recipe
• as neededlime wedges

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.

2. 2

   Season vegetables

   Arrange the cauliflower and corn, if using, on one tray and the tomatoes on the other. Drizzle all the vegetables with oil, season with salt and pepper, and toss to coat.

3. 3

   Roast vegetables

   Roast both trays for 25 minutes, until the tomatoes are blistered. Take the tomatoes out and set them aside. Turn the corn and toss the cauliflower, then return that tray to the oven for about 15 minutes, until the cauliflower is soft and cooked through. The corn may be ready sooner, so remove it earlier if needed.

4. 4

   Prepare the corn

   When the vegetables are roasted, slice the kernels off the corn cobs, if using, and set them aside for serving.

5. 5

   Stew the cauliflower

   Heat about 1 tablespoon of oil in a large pan over medium heat. Add the onion, jalapeño and bell pepper with a pinch of salt, and sauté for 7 minutes, until soft. Add the chipotle chillies and adobo sauce and cook for 2 more minutes. Add the roasted tomatoes and break them up with the back of a wooden spoon or spatula. Stir in the roasted cauliflower and let the vegetables stew for 5 minutes. Mix in 2 tablespoons of cashew lime cream at the end, then serve with your chosen burrito bowl components.

6. 6

   Blend the cream

   Put all the cashew lime cream ingredients in a high-speed blender and blend until very smooth. Serve with the bowls and refrigerate any leftovers in an airtight container.

What are burrito bowls?

Burrito bowls take the familiar mix of a burrito filling and toppings and serve it over rice rather than wrapped in a tortilla. They draw on Mexican and Mexican-American flavours, including beans, chilli, lime and fresh herbs.

This plant-based version makes roasted cauliflower the centrepiece. Roasted tomatoes, chipotle and adobo give it a smoky, savoury sauce, while rice and black beans make the bowl satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 19g protein, 85g carbs, 28g fat.

Brown rice and black beans supply most of the bowl's carbohydrates, while cashews, oil and avocado contribute much of its fat. Beans and cashews also provide some protein, alongside a smaller amount from the vegetables. For a balanced plate, include a generous scoop of beans and cauliflower, and adjust the rice or avocado to suit your appetite.

Roasting builds flavour

Cauliflower: Cut the florets to a similar size so they roast at roughly the same pace. Give them room on the tray; crowded vegetables can soften before they brown.

Tomatoes: Roast them until their skins blister, then break them up in the pan. Their juices help form the stew without needing a separate tomato sauce.

Corn: It is optional, but roasting it on the tray adds a sweet, lightly charred topping. Check it before the cauliflower is finished, as it may need less time.

Balance the chipotle

Chillies and adobo: Both contribute smoke and heat, so mince the chillies finely and measure the sauce. If you prefer a milder bowl, start with less and add more to the pan as it cooks.

Aromatics: Give the onion, jalapeño and bell pepper their full 7 minutes to soften before adding the chipotle. This lets their flavour mellow into the base.

Look for these texture cues

Cauliflower: It should be tender all the way through before it goes into the pan. A fork should meet little resistance, but the florets should still hold their shape.

Stew: After 5 minutes together, the vegetables should be coated in a thick, chunky mixture rather than swimming in liquid. Stir gently so the cauliflower does not break down completely.

Cream: Blend until no gritty pieces of cashew remain. Add it at the end of the stew, as directed, to keep its fresh lime flavour.

Plan the cooking in stages

Oven time: The vegetables roast for 25 minutes first, followed by about 15 more minutes for the cauliflower. The tomatoes come out after the first interval, and the corn may need to come out before the cauliflower.

While the trays are in the oven, prepare the bowl components and blend the cream. The recipe does not give a total time, so allow for the cashews to soak for 2–4 hours beforehand.

Build a balanced bowl

Base: Spoon cooked brown rice into each bowl, then add black beans for a hearty combination of grains and pulses.

Toppings: Add the chipotle cauliflower, roasted corn, avocado and cilantro. Finish with cashew lime cream and lime wedges so each person can adjust the tang and richness.

Recipe notes & tips

• Soak the cashews for 2–4 hours before blending the cream.
• Spread the vegetables across two trays so they roast rather than steam.
• Taste the chipotle mixture before adding the cream and adjust the chilli to your preference.
• Use a spoon to break up the roasted tomatoes gradually, keeping some texture in the stew.
• Cut the corn kernels from the cob with the flat end of the cob resting on a board.
• Keep the toppings separate until serving if you want to prepare the components ahead.

Variations

• Milder bowl: Use less chipotle chilli and adobo sauce, then add more only if needed.
• Extra greens: Add shredded lettuce or spinach to the bowl just before serving.
• Different grain: Swap the brown rice for cooked quinoa or another grain you have ready.
• More citrus: Add extra lime juice to the cream or squeeze a wedge over the finished bowl.
• No corn: Leave it out and serve the cauliflower with the other bowl components.

Common mistakes to avoid

• Crowded trays: The vegetables can steam rather than roast; divide them between the two trays as directed.
• Uneven florets: Large pieces may stay firm while small ones soften; cut the cauliflower into similar-sized florets.
• Overcooked corn: It can dry out before the cauliflower is done; check it during the second roasting stage and remove it early if needed.
• Adding chipotle all at once: The heat may overwhelm the bowl; begin with less if you are unsure and taste as you go.
• Skipping the cashew soak: The cream may blend up gritty; soak the cashews for the stated 2–4 hours.
• Over-blending the stew: The cauliflower can lose its shape; fold it into the sauce gently and simmer only for the stated 5 minutes.

How to store

Store leftover cauliflower mixture and cashew lime cream separately in airtight containers in the refrigerator and use within 3–4 days. Reheat the cauliflower mixture in a pan or microwave until hot, and serve the cream cold or let it lose its chill briefly before serving.

Frequently asked questions