Wednesday’s taco night turns into Thursday’s lunch in the form of a veggie-packed burrito bowl. Make use of extra cooked cauliflower and already-prepared ingredients like avocado, lime, and cilantro for a lunch you can enjoy in minutes. Plus, the rice you make for these burrito bowls will become part of tomorrow’s dinner. It’s all about those easy preparation decisions earlier in the week to make dinner time a breeze.Print
- 1/2 cup cooked rice
- 1 cup lettuce, shredded or chopped
- Leftover roasted cauliflower, sautéed corn, and crema from Chipotle Cauliflower Tacos
- Herbs and garnishes from Chipotle Cauliflower Tacos
- Fill each bowl with half of the rice and shredded lettuce. Arrange cauliflower and corn over rice and top with crema, cilantro, avocado, and cotija cheese if using. Serve with lime wedges on the side and serve.