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–+ servings
bowl with roasted cauliflower, sauteed red and yellow peppers, guacamole, corn and red mexican rice.

Vegan Mexican Rice Bowl

Angela Milnes
This vegan mexican rice bowl might as well be from Chipotle...only better. Between the mango guac, spicy street corn and sauted veggies, we have a winner on our hands, perfect for meal prep or feeding a crowd. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch & Dinner
Cuisine Mexican
Servings 4 bowls
Calories 475 kcal

Ingredients
  

Basic Ingredients

  • 1 Head Cauliflower
  • 2 Bell Peppers
  • ½ tablespoon White or Yellow Onion
  • 1-2 Cups Corn Kernels frozen or fresh OR street corn
  • 1 cup Uncooked White Rice OR mexican red rice
  • 1 Avocado for plain guac OR mango guac
  • pinch Salt
  • 1-2 tablespoon Oil
  • 1 Can Black Beans pinto beans or black bean salsa

Optional Extras

  • ½ Cup Mango
  • 1 tablespoon Cilantro
  • ½ Cup Greens
  • ½ Cup Pico De Gallo

Instructions
 

  • First, prep the cauliflower. To cut, remove the green part, and cut off the bottom to make a flat edge. Slice into planks, then remove florets smaller than a golf ball. The smaller the florets, the more caramelized they will be.
  • Toss with a pinch of salt and a drizzle of grapeseed oil. Roast at 350 F for 30 minutes, then remove from oven to let steam escape. Once steam is gone (2-3 minutes), roast for another 20-30 minutes or until slightly brown.
  • Meanwhile, prep the rice. There are three options: mexican red rice for something a little spicy, for a sweeter, coconut lime rice for a beachier vibe, or plain rice, cooked according to package instructions. ALWAYS RINSE YOUR RICE!!! We want to remove as much excess starch as possible to prevent a gluey mess.
  • While the rice cooks and cauliflower roasts, prepare the veggies. Slice onion and peppers, then saute in a large frying pan on medium heat with a drizzle of grapeseed oil and pinch of salt. Stir frequently until onions are golden brown and peppers are soft, about 5-10 minutes. Remove from heat and set aside.
  • In the same pan, add corn kernels with a little more oil. If you're making Street corn, add diced jalapeño as well. Stir frequently to prevent sticking.
  • Finally, make the guac! Mash with any leftover onion (diced into small pieces), a pinch of salt, and a spritz of lime juice (if you have a lime on hand). Or make mango guacamole.
  • Finally, assemble the bowl. Start with rice, then add roasted cauliflower, sauteed veggies, street corn, guacamole and if desired, black or pinto beans. Enjoy!

Notes

As always, RINSE YOUR RICE!!! We want to remove as much excess starch as possible to prevent a gluey mess.

Nutrition

Calories: 475kcalCarbohydrates: 82gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 337mgPotassium: 1193mgFiber: 15gSugar: 15gVitamin A: 2500IUVitamin C: 166mgCalcium: 77mgIron: 3mg
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