Ingredients

• 1 large head of cauliflower, stem and leaves removed
  
• 1 tbsp olive oil
  
• 1 tsp chili powder
  
• 1 tsp smoked paprika
  
• 1 tsp cumin
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 1/4 tsp cayenne pepper

• 2 cups cooked rice
  
• 19 oz can black beans, drained and rinsed (2 cups)
  
• 1/2 cup packed, finely chopped fresh cilantro (12 g)
  
• 1 cup corn (170 g)
  
• 1 cup diced red onion (150 g)
  
• 1 cup salsa (260 g)
  
• 1 avocado, diced
  
• fresh lime, for serving

Instructions

1. Heat the oven to 425°F.
2. Chop the cauliflower into bite-sized florets. Place them on a parchment-lined baking sheet if you prefer easy cleanup. Drizzle with olive oil, add all the spices, and toss thoroughly to coat.
3. Roast for 30–40 minutes, or until the florets are tender and deeply golden.
4. While the cauliflower cooks, prepare the rice according to the instructions on its package.
5. Get the rest of the bowl ingredients ready: dice the red onion, rinse the black beans, portion the corn and salsa, slice the lime, and cube the avocado.
6. When the rice is done, portion it into 4 bowls or meal-prep containers.
7. Top each portion with equal amounts of roasted cauliflower, black beans, red onion, corn, and cilantro.
8. Finish with salsa and avocado. (If you’re prepping ahead, add the avocado just before serving.) Serve with lime wedges.

• Exact quantities for toppings are flexible. A guideline per bowl: about 3/4 cup rice, 1/4 cup each red onion, cilantro, salsa, and corn, plus 1/4–1/2 avocado.
  
• These bowls keep well for up to 4 days in the fridge. Enjoy them cold or warmed up. For best results, add avocado only when you’re ready to eat.