Vegetarian Black Bean, Feta & Rice Bowls
with Roasted Cauliflower & Cilantro-Lime Mayo
Cooking time
25 minutes
Servings
4
Calories
750 /serving
Bean a while since the family dug into a meatless meal? Invite them on a Mexican-themed journey. There’s lots to discover in these bountiful bowls, lined with comforting lightly spiced rice. Black beans become ultra-tempting when sautéed with their favourite tres amigos—garlic, cilantro and lime. Complete the landscape with roasted cauliflower that unleashes a smoky scent next to freshly chopped tomatoes and salty cubes of feta cheese, plus cilantro-lime mayo for dunking and spelunking.
We will send you:
- 400g Cauliflower florets
- 2 Garlic cloves
- 1 Bunch of cilantro
- 2 Limes
- 2 Tomatoes
- 540ml Black beans (canned)
- 120ml Mayonnaise
- 320g White rice
- 60g Feta
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Eggs, Milk, Sesame
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
5 g
Sodium
560 mg
Total Carb
100 g
Sugars
5 g
Protein
20 g
Fibre
15 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water, ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the cauliflower
Meanwhile, roughly chop the cauliflower. On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 15 to 17 min., until lightly browned and tender.
Mise en place
Meanwhile, mince the garlic. Roughly chop the cilantro leaves and stems. Juice the limes. Medium-dice the tomatoes. Drain and rinse the black beans.
Sauté the black beans
In a medium pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the black beans, ½ the cilantro and ½ the lime juice. Sauté, 2 to 3 min., until warmed through; season with S&P.
Make the cilantro-lime mayo
In a small bowl, combine the mayo, remaining lime juice, garlic and cilantro, and S&P.
Plate your dish
Divide the rice between your bowls. Top, side by side, with the cauliflower, black beans, tomatoes and cheese. Serve the cilantro-lime mayo on the side. Bon appétit!
