Sizzling Buffalo Cauliflower & Black Bean Power Burrito Bowl

Looking for a high‑protein, low‑calorie meal that’s ready in a flash? This Buffalo Cauliflower Burrito Bowl packs fiery kick, hearty beans, and a dash of creamy avocado into one satisfying bowl. Serve it over quinoa or lettuce for a wholesome lunch or dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 cups cauliflower florets (cut into bite‑size pieces)
• 1 tbsp olive oil
• 1 cup cooked black beans (canned or freshly cooked)
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup shredded red cabbage
• 1/4 cup diced red onion
• 2 tbsp high‑heat buffalo sauce
• 1 tbsp hot sauce (plus extra for topping)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Sea salt and freshly ground black pepper, to taste
• 1 cup cooked quinoa (or brown rice)
• 1/2 ripe avocado, sliced
• 1 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• 1 tbsp Greek yogurt or sour cream (optional, for sauce)
• 1‑2 tbsp crumbled blue cheese or feta (optional, for topping)

Instructions

1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper, then spread in a single layer on a baking sheet.
2. Roast for 18‑20 minutes, flipping halfway, until edges are crisp and florets are tender.
3. While cauliflower roasts, combine black beans, corn, red cabbage, and red onion in a bowl.
4. In a small saucepan or microwave, stir together buffalo sauce, hot sauce, and Greek yogurt until smooth; keep warm.
5. When cauliflower is done, let it cool slightly, then spoon roasted veggies, bean‑corn mixture, and cooked quinoa into four bowls.
6. Top each bowl with sliced avocado, a sprinkle of crumbled cheese (if using), and chopped cilantro.
7. Drizzle the warm buffalo sauce mixture over the bowls, then serve with lime wedges on the side.
8. Optional: add a spoonful of sour cream to each bowl for an extra creamy kick.
9. Enjoy your fiery, protein‑packed meal while it’s still fresh and hot!
10. Optional Quick Clean‑Up: rinse the baking sheet immediately after roasting to reduce cleanup time.

Chef's Note

For a milder heat, swap out half the buffalo sauce for a smoky barbecue sauce. If you’re craving extra crunch, top with roasted chickpeas or sliced almonds.

Make-Ahead Tips

Roasted cauliflower and the bean‑corn mix can be prepared 1‑2 days ahead and stored in airtight containers in the refrigerator; reheat cauliflower for a few minutes before serving.

Substitutions

Use tofu or tempeh instead of cauliflower for a different protein source.,Replace black beans with chickpeas or kidney beans if preferred.,Use low‑sodium buffalo sauce or a homemade sauce made from hot sauce and melted butter.