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Chipotle Cauliflower Burrito Bowl

Skip the $12 bowl at Chipotle and make this at home. The cashew cream replaces sour cream and you won't miss the dairy.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Cashew Soak: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Chipotle Cauliflower

  • 1 medium head cauliflower cut into small florets
  • 1.5 cups corn kernels fresh, frozen, or grilled from 2 ears
  • 1 pint cherry tomatoes
  • 3 tbsp canola oil
  • Salt and pepper
  • 1 small white onion diced
  • 1 small jalapeño finely chopped (remove seeds for less heat)
  • 1 yellow bell pepper thinly sliced
  • 1-2 chipotle peppers in adobo minced
  • 2 tbsp adobo sauce from the can
  • 2 tbsp cashew-lime cream recipe below

For the Cashew-Lime Cream

  • 3/4 cup raw cashews soaked in hot water 30 minutes
  • Juice of 1 lime ~2 tablespoons
  • 1/2 tsp granulated garlic
  • 1/3 cup water
  • Salt

Bowl Components

  • 1.5 cups cooked brown rice
  • 1 can 15 oz black beans, drained and rinsed
  • 1 ripe avocado sliced
  • Fresh cilantro
  • Lime wedges

Instructions

  • Soak cashews in hot water for 30 minutes.
  • Heat oven to 400F. Line two sheet pans with parchment.
  • Toss cauliflower and corn on one pan, tomatoes on other with oil, salt, pepper.
  • Roast tomatoes 25 minutes until blistered, remove.
  • Continue roasting cauliflower and corn 15 minutes until golden.
  • Sauté onion, jalapeño, bell pepper in oil 7 minutes.
  • Add chipotles and adobo sauce, cook 2 minutes.
  • Add roasted tomatoes, crush with spoon. Mix in cauliflower, simmer 5 minutes.
  • Blend drained cashews with lime juice, garlic, water, salt until smooth.
  • Stir 2 tbsp cashew cream into cauliflower mixture.
  • Layer bowls: rice, black beans with corn, chipotle cauliflower.
  • Top with avocado, cashew cream, cilantro, lime.