Vegetarian Burrito Bowls

These are super simple, and they make great leftovers.

You’re gonna cook up some rice. I use a rice cooker because I’m lazy. If you don’t have one of those, the general ration is 2 parts water to 1 part rice. You want the water to boil, then add the rice, stir, turn to low and cover the pot. Usually takes about 20 minutes or so, but you can just check with a fork to se when its done.

While the rice is cooking, go ahead and roast the corn in the skin. Pop it into a 400 degree oven and by the time the rice is done, the corn will be done. Cut the cauliflower into florets, rub ever so lightly with oil (I just put a small bit in my palm and then massage the cauliflower) dust lightly with chili powder, then put in the same oven with the corn. Again, 20 minutes or so.

While everything is roasting, you will open and drain the black beans. Put them in a pot and dust with garlic, cumin and salt. Then cook until the beans are warmed through. Chop the tomatoes and slice the avocados.

When the corn is done, slice the kernels from the cob. Place some rice in a bowl, then arrange beans, cauliflower, corn, tomato, avocado and cheese in sections so that it is distinct from the other.

Easy peasy.