Prep Time: 20 minutes | Bake Time: 25-30 minutes | Total Time: 40-45 minutes

Ingredients: 

• 1 cup of brown rice uncooked quinoa
• 1 head of cauliflower (chopped in florets)
• 1 tbsp of olive oil
• ½  tbsp cumin
• ½ tbsp chili powder
• 1 can black beans (rinsed & drained)
• 1 small can of corn (rinsed & drained)
• 1 avocado
• 2 tomatoes (chopped)
• 1 small onion (chopped)
• ½ cup cilantro (chopped, no stems)
• ½ jalapeno pepper (chopped very finely)
• Juice of 2 limes and wedges for serving
• Hot sauce for topping 

Directions:

1. Cook the rice. Set aside.
2. Cauliflower: heat the oven to 425 degrees. Toss the cauliflower with the olive oil, half of the cumin, and chili powder. Roast for 20 minutes, tossing halfway through.  
3. Pico de gallo: Mix the tomatoes, onion, lime juice, jalapeno, and cilantro together to make a pico de gallo. Season with salt.  
4. Once all of the above is done, you can build your bowl!  Place the rice, cauliflower, beans, corn, & avocado all in the bowl how you like. Top with the pico de gallo in the centre, squeeze a full lime wedge over the entire bowl.   Add a dash of hot sauce if you like it spicy.  
5. Grab a spoon or fork & dig in! 🙂 

Optional Ingredients:  

Add chicken or shrimp if you want more protein, quinoa can replace the rice, black beans can be refried beans.